Chicken Broth, for the Sick
Ingredients
Directions
Prepare the chicken
Pick the chicken.
Singe the chicken.
Clean the chicken.
Make the broth
Place the chicken in a kettle with 3 quarts of cold water.
Add the herbs or seeds as prescribed by the physician.
Cook over a small fire, covered, until the broth reduces by one third.
Add a little salt.
Strain the broth through a sieve.
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
- Whole chicken
- Provides the meat flavor and body of the broth as it simmers in the water.
The step that matters
Cook over a small fire, covered, until the broth reduces by one third. A gentle simmer keeps the broth clear and mild. Vigorous boiling breaks up fat and proteins into the liquid, which clouds the broth and can make it 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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