Chicken Broth
Ingredients
Directions
Prepare
Joint the chicken and cover it with water.
Cook
Boil while keeping it closely covered until the meat falls off the bones.
Finish
Skim off the fat and strain the broth.
Season with a little salt.
Serve with rolled crackers if desired.
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
- Releases flavor, collagen and gelatin from meat and bones, giving the broth its taste and body.
- Water
- Acts as the cooking liquid that slowly draws flavor out of the chicken.
The step that matters
Cook until the meat falls off the bones. Long, gentle cooking breaks down connective tissue into gelatin, which gives the broth body. Stopping early leaves a thin, weak broth with less flavor.
“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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