Chicken Broth
Ingredients
Directions
Prepare the chicken
Remove the meat from the bones.
Grind the meat.
Chop the bones into small pieces to allow the juice to escape.
Put the ground meat and bones into a saucepan.
Add 1 quart of cold water for every pound of meat and bones.
Let the mixture stand in a cold place for 1 hour.
Simmer and strain
Slowly bring the mixture to a simmer.
Simmer for 4 hours.
Strain the broth through a fine wire strainer.
Season the broth.
Skim and serve
Leave the broth overnight for the fat to harden on top.
Remove the fat with a skimmer.
Remove the fat with unglazed paper.
Heat the broth.
Serve 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
- Chicken
- Provides the meat and bones that release flavour and body into the broth.
- Cold water
- Extracts flavour and gelatin from the meat and bones as it slowly simmers.
The step that matters
Slowly bring the mixture to a simmer. Starting in cold water and heating gently lets proteins and fat release gradually, giving a clear broth. Boiling vigorously makes the broth 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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