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Soup

Chicken Tea or Broth

A simple chicken broth made by simmering chicken pieces in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicken Tea or Broth

Ingredients

Directions

Prepare

  1. Clean the chicken, removing skin and fat between the muscles.

  2. Cut the chicken into small pieces and wash them.

Simmer

  1. Place the chicken pieces in a saucepan with salt and pour in boiling water.

  2. Cover the pan and simmer over low heat for 2 hours.

  3. After simmering, place the pan before the fire for 30 minutes.

Strain

  1. Strain the soup through a sieve or coarse muslin.

Recipe from a historical cookbook (Internet Archive).

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

Chicken
Supplies the meat, fat and collagen that give the broth its flavour and body.

The step that matters

Simmer over low heat. A gentle simmer extracts collagen and flavour slowly. A rolling boil emulsifies fat into the liquid, clouding the broth and toughening the meat.

“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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