Chicken Broth
Ingredients
Directions
Prepare
Skin the chicken if it is very fat, cut it into pieces, and pound the pieces with a mallet until the bones are broken.
Put the chicken pieces into a stew-pan with the cold water and salt.
Cook and strain
Boil slowly for 2 hours.
Strain the broth and set aside to cool.
Finish
When cold, remove all fat and dregs.
Heat the broth as required for use.
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
- Tender chicken
- Provides the meat, bones and collagen that give the broth its flavor and body.
- Cold water
- Extracts flavor and gelatin from the chicken as it heats slowly.
- Coarse sea salt
- Seasons the broth and brings out the savory flavor of the chicken.
The step that matters
Boil slowly for 2 hours. A rolling boil makes the broth cloudy and greasy, while a gentle simmer keeps it clear. Starting with cold water lets the proteins and fat release slowly into 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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