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Soup

Broth, Chicken

A simple chicken broth made by simmering a whole chicken in water with salt.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the broth

  1. Place the whole chicken in a large pot.

  2. Cover with water and add salt.

  3. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.

  4. Remove the chicken and strain the broth.

Serve

  1. Serve warm.

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.

Explore the science

What each ingredient does

Whole chicken
Provides the meat, bones and collagen that give the broth its flavour and body.

The step that matters

Simmer gently rather than boil. A vigorous boil emulsifies fat into the liquid and makes the broth cloudy, while a gentle simmer keeps it clear and clean-tasting.

“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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