Chicken Stock
Ingredients
Directions
Prepare
Singe and scrub the hen fowl.
Prepare the hen as for roasting, omitting the stuffing.
Make the stock
Place the hen in a kettle and cover with boiling water.
Cook slowly until the fowl is tender.
Remove the fowl from the broth.
Cool and skim
Cool the broth quickly.
When cold, remove the fat from the broth.
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
- Hen fowl
- Provides the meat, bones and collagen that give the stock its body and flavor.
- Boiling water
- Extracts flavor and gelatin from the hen as it simmers slowly.
The step that matters
Cook slowly until the fowl is tender. Gentle simmering draws out flavor and gelatin gradually while keeping the broth clear. A hard boil emulsifies fat into the liquid and makes the stock cloudy and greasy.
“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.
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