Chicken Broth
Ingredients
Directions
Prepare
Joint the chicken and remove the skin and visible fat.
Break the bones and place them in a saucepan.
Make the broth
Pour the water over the bones and let it stand for one hour.
Bring the mixture slowly to a boil and then simmer for three hours.
Strain the broth, cool it, remove all fat, and season 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
- Chicken
- Bones and meat release gelatin and flavour into the water during long simmering.
- Water
- Acts as the solvent that extracts flavour and gelatin from the chicken.
The step that matters
Bring the mixture slowly to a boil and then simmer. Boiling hard makes the broth cloudy and greasy as fat and proteins emulsify into the liquid. A gentle simmer keeps it clear and lets collagen convert to gelatin slowly.
“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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