Chicken Broth
Ingredients
Directions
Place the chicken in a pot and cover it with water.
Bring to a boil and skim off any fat that rises to the surface.
Add coarse sea 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Whole chicken
- Provides the meat, bones and collagen that give the broth its body and flavor.
The step that matters
Skimming the fat. Fat that rises during the initial boil emulsifies into the liquid if left to simmer, making the broth greasy and cloudy. Skimming it off as it forms keeps the broth clearer and cleaner-tasting.
“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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