Chicken Broth
Ingredients
Directions
Prepare the meat and bones
Remove the meat from the bones and grind it.
Chop the bones into small pieces to allow the juice to escape.
Make the broth
Put the ground meat and bones into a saucepan and add 1 quart of cold water for every pound of meat and bones.
Let it stand in a cold place for 1 hour.
Slowly bring it to a simmer and simmer for 4 hours.
Strain through a fine wire strainer, season, and leave overnight for the fat to harden on top.
Remove the fat with a skimmer and unglazed paper.
Serve
Heat the broth, and it is ready to serve.
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
- Its meat and bones release flavour and gelatin into the water during long simmering.
- Cold water
- Acts as the cooking liquid that extracts juice and flavour from the chicken.
The step that matters
Bring to a simmer slowly. Heating the water gradually from cold lets proteins and fat coagulate and rise, keeping the broth clearer. A rolling boil would emulsify fat into the liquid and cloud it.
“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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