Chicken Broth
Ingredients
Directions
Prepare the chicken
Cut up the young fowl, removing all skin and fat.
Wash the chicken and cut it into small pieces, cracking the bones well.
Place the chicken in a kettle with 2 quarts of cold water.
Make the broth
Set the kettle over low heat and gradually bring the water to a boil.
Skim the surface carefully, then cover and let it simmer for 3 hours.
Season with salt, strain off the broth, and serve.
If desired, soak 2 tablespoons of sago, tapioca, or rice in cold water for 1 hour, then drain.
Add the soaked grain to the strained broth and simmer slowly for 20 minutes.
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
- Young fowl
- Provides the meat and bones that release flavour and gelatin into the broth during long simmering.
- Sago, tapioca, or rice
- Optional starch that thickens the broth slightly as it simmers.
The step that matters
Bring the water to a boil gradually over low heat, then skim carefully. Starting in cold water over low heat lets proteins and impurities rise slowly so they can be skimmed off, producing a clearer broth. Rapid boiling would emulsify fat and cloud the liquid.
“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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