Chicken Broth
Ingredients
Directions
Prepare the chicken
Skin the chicken if it is very fat, cut it up, and pound the pieces with a mallet until the bones are broken.
Make the broth
Put the chicken into a stew-pan with the water and salt, and boil slowly for 2 hours.
Strain the broth and set aside to cool.
Finish
When cold, remove all fat and dregs, and heat 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 and bones that release flavour and body into the broth as it simmers.
- Cold water
- Acts as the cooking liquid that slowly extracts collagen and flavour from the chicken.
- Salt
- Seasons the broth and enhances the savoury flavour of the chicken.
The step that matters
Boil slowly for 2 hours. A rolling boil emulsifies fat into the broth and can make it cloudy, while a gentle simmer keeps it clear. Slow extraction over time draws collagen and flavour out of the bones.
“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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