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Chicken Broth

A simple chicken broth made by boiling a year‑old fowl in water with salt, then straining and seasoning.

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

Chicken Broth

Ingredients

Directions

Make the broth

  1. Boil the fowl in 3 quarts of water with a little coarse sea salt.

  2. When tender, strain the broth.

  3. Season to taste and remove the fat.

Serve

  1. Serve hot with rice or barley.

  2. Serve the chicken with a rich white sauce.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fowl
Its collagen and flesh release flavor and body into the water as it simmers.

The step that matters

Remove the fat. Fat rendered during simmering floats on the surface. Skimming or chilling the broth before serving removes it, keeping the broth clear and less 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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