Chicken Broth
Ingredients
Directions
Place the chicken in a pan with the water and vegetable flavoring.
Bring to a boil, then skim off any foam.
Reduce heat and let it simmer for one hour.
Strain the broth through a sieve and serve.
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
- Raw chicken
- Releases flavour and gelatin into the water as it simmers, giving the broth body.
- Water
- Acts as the cooking liquid that extracts flavour from the chicken.
The step that matters
Skimming the foam after the boil. Foam rises from proteins and impurities released as the chicken heats. Removing it keeps the broth clearer and cleaner-tasting.
“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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