Chicken Broth
Ingredients
Directions
Prepare the fowl
Joint the fowl and remove the skin and visible fat.
Break the bones and place them in a saucepan.
Pour the water over the bones and let it stand for one hour.
Simmer and finish
Bring the mixture slowly to a boil and then simmer for three hours.
Strain the broth, cool it, and remove all fat.
Season to taste before serving hot or cold.
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
- Fowl
- Provides the meat, bones and connective tissue that flavour and body the broth.
- Water
- Extracts flavour and gelatin from the bones and meat as it simmers.
The step that matters
Bring the mixture slowly to a boil. Starting slowly and simmering gently keeps the broth clear. A hard boil emulsifies fat and cloudy particles into the liquid, making it murky 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.
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