Chicken Broth
Ingredients
Directions
Prepare the chicken
Joint the chicken and remove the skin and visible fat.
Break the bones and place them in a saucepan.
Make the broth
Pour the water over the bones and let it stand for one hour.
Bring the mixture slowly to a boil and then simmer for three hours.
Strain the broth, cool it, remove all fat, and season to taste.
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 bones and meat that release gelatin, flavor and body into the broth.
- Water
- Acts as the solvent that extracts flavor and collagen from the chicken during simmering.
The step that matters
Bring the mixture slowly to a boil and then simmer. Boiling hard emulsifies fat into the liquid and makes the broth cloudy, while a gentle simmer keeps it clear and extracts flavor steadily.
“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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