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Ordinary Chicken Broth

A simple chicken broth made by simmering a young fowl in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ordinary Chicken Broth

Ingredients

Directions

  1. Separate the fowl.

  2. Place the fowl in a stewpan with water and salt.

  3. Boil slowly for 2 hours.

  4. Cool the broth and skim off the fat.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Young fowl
Provides the meat and bones that give the broth its body and flavour.
Water
Extracts flavour and gelatin from the fowl as it simmers, forming the broth.

The step that matters

Boil slowly for 2 hours. A gentle simmer extracts flavour and gelatin from the bird while keeping the broth clear. A hard rolling boil emulsifies fat into the liquid and makes it cloudy 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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