Chicken Broth
about 1½ pints of brothIngredients
Directions
Prepare the chicken
Dress the chicken and singe off any feathers using a lit paper.
Wash the chicken in cold water and place it whole in a soup kettle.
Add enough cold water to cover the chicken.
Simmer the broth
Bring to a boil, skim off any foam, cover the kettle, and cook slowly for five hours.
After two hours, turn the chicken and replenish with boiling water if the level is too low.
Once done, lift the chicken out, skim off the fat, and season with coarse sea salt.
You should have about 1½ pints of broth.
Serve
Serve with double baked rusk or crackers.
If using rice, cook it in the broth for one hour.
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
- Old chicken
- Provides the meat and collagen-rich bones that give the broth its body and flavour.
- Cold water
- Extracts flavour and gelatin from the chicken slowly as it heats, producing a clear broth.
The step that matters
Keep the broth at a slow simmer. A rolling boil emulsifies fat and clouds the broth, while slow simmering keeps it clear. Skimming foam as it forms removes impurities that would otherwise cloud the liquid.
“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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