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 serve
Strain the broth, chill it, and 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 bones that release flavor and body into the broth as it simmers.
- Cold water
- Extracts flavor and gelatin from the fowl slowly, creating the broth itself.
- 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 and hold it. Boiling vigorously makes the broth cloudy and emulsifies fat into it, while a gentle simmer keeps it clear and lets the meat become tender without toughening.
“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.
More chicken broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.