Chicken Water
Ingredients
Directions
Prepare and cook
Remove the skin and fat from the chicken.
Place the chicken in a pot with 1 pint of water.
Simmer slowly until the chicken is tender.
Finish
Skim off any fat and add salt 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.
Explore the science
What each ingredient does
- Chicken
- Supplies the meat, flavor and body that the broth is built on.
- Water
- Serves as the liquid that draws flavor out of the chicken to form the broth.
The step that matters
Simmer slowly until the chicken is tender. A gentle simmer draws flavor out of the chicken while keeping the broth clear. A hard boil agitates fat and fine particles into the liquid, making 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.
More chicken broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.