Chicken Broth
Ingredients
Directions
Make the broth
Place the cut fowl in a stew pan with 3 pints of water and a few blades of mace.
Bring the mixture to a boil.
Skim off any foam that forms.
Add a little more water to prevent boiling over.
Once boiling again, skim it clean.
Rest and strain
Remove from heat and let it sit to simmer for 30 minutes.
Strain the broth through a fine sieve.
Finish the broth
Refill the stew pan with water.
Let it boil for 2 hours.
Strain again 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
- Fowl
- Provides the main flavor and body, as its bones and connective tissue release gelatin into the liquid.
- Mace
- Adds a warm, aromatic spice flavor to the broth.
The step that matters
Skimming the foam after the first boil. Foam is made of coagulated proteins and impurities rising from the meat. Removing it keeps the broth clear and free of bitter or muddy flavors.
“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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