Chicken Broth
Ingredients
Directions
Prepare
Clean the fowl and cut it into pieces.
Cover the pieces with cold water and let them stand for 1 hour.
Simmer
Heat slowly to a simmer and maintain that temperature for 2.5 to 3 hours, or until the meat is very tender.
Add salt near the end of cooking.
Strain and finish
Strain the broth.
Chill it.
Remove the fat.
Reheat the broth over hot water.
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 meat and collagen-rich bones that give the broth its body and flavor.
- Cold water
- Serves as the cooking liquid that extracts flavor and gelatin from the fowl.
- Coarse sea salt
- Seasons the broth, and adding it near the end keeps the seasoning under control.
The step that matters
Heat slowly to a simmer. Bringing the pot up gently and holding a simmer, rather than a rolling boil, keeps the broth clear and prevents fat and impurities from emulsifying into it.
“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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