Chicken Fproth
Ingredients
Directions
Prepare
Skin the fowl, cut it into pieces, and break the bones with a mallet.
Make the broth
Cover the pieces with cold water and boil slowly for three hours.
If desired, add a little rice or tapioca to the broth while it cooks.
Add salt to taste.
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
- Old fowl
- Provides the meat and bones that flavour the broth as they simmer.
The step that matters
Boil slowly for three hours. A gentle simmer draws flavour and gelatin from the bones without making the broth cloudy or the meat tough.
“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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