Chicken Broth
Ingredients
Directions
Prepare
Break the leg bones of the fowl.
Place the fowl in a stewpan with cold water, salt, and sugar.
Cook and strain
Boil gently, simmering constantly, for four hours.
Strain the broth into a basin.
Chill and serve
When cold, remove the fat.
To serve, warm 1 cup of 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fowl
- Provides the meat, bones and connective tissue that flavour and body the broth.
- Cold water
- Extracts flavour and gelatin from the fowl as it heats slowly.
- Salt
- Seasons the broth and brings out its savoury flavour.
- White sugar
- Adds a small amount of sweetness that rounds out the savoury flavour.
The step that matters
Simmer gently, do not boil hard. A hard boil makes the broth cloudy and emulsifies fat into it. Gentle, constant simmering keeps the broth clear and lets collagen from the bones dissolve slowly for a richer body.
“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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