Chicken Broth
Ingredients
Directions
Prepare the chicken
Remove the skin and fat from the chicken.
Cut the chicken into thin slices, including bones and muscles.
Make the broth
Place the chicken slices in a pan and add a sufficient quantity of coarse sea salt.
Pour in 1 quart of boiling water and cover the pan.
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 main flavor and body of the broth as it simmers in the water.
- Boiling water
- Acts as the liquid that extracts flavor and gelatin from the chicken during simmering.
The step that matters
Simmering slowly for 2 hours. Keeping the liquid at a gentle simmer rather than a hard boil extracts flavor cleanly and keeps the broth clear. Boiling vigorously makes it 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.
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