Skip to main content
Drink

Chicken Bouillon

A clear broth made by simmering a whole chicken in water with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Chicken Bouillon

Ingredients

Directions

Prepare

  1. Cut up the chicken.

  2. Place it in a pot with cold water.

  3. Boil slowly until the meat falls from the bones.

Strain and finish

  1. Remove from heat, strain, and cool.

  2. Skim the fat off the top and reheat.

  3. Season with coarse sea salt and serve hot in cups.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Chicken
Provides the meat, bones and collagen that give the broth its flavor and body.

The step that matters

Skim the fat off the top. Fat that is left in the broth can taste greasy and cloud its appearance. Chilling and skimming removes most of it before reheating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes