Chicken Broth
Ingredients
Directions
Prepare
Remove the skin and fat from the chicken.
Cut the chicken into small pieces and place in a pan.
Add salt and cold water to the pan.
Simmer and strain
Cover the pan and simmer slowly for 2 hours.
Strain the broth through a fine 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Chicken
- Provides the meat, bones and collagen that flavour and body the broth.
- Cold water
- Extracts flavour and gelatin from the chicken as it heats slowly.
The step that matters
Start with cold water and simmer slowly. Starting in cold water and heating gently lets flavour and gelatin leach out gradually. Boiling hard makes the broth cloudy and 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.
More chicken broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.