Chicken Broth
Ingredients
Directions
Prepare
Clean the fowl and cut it into pieces.
Cover the fowl with cold water and let it stand for 1 hour.
Simmer
Heat the water very slowly to a simmer and maintain that temperature for 2 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 before serving.
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 connective tissue that give the broth body and flavor.
- Cold water
- Acts as the cooking liquid that extracts flavor and gelatin from the fowl.
- Coarse sea salt
- Seasons the broth and brings out its savory flavor.
The step that matters
Heating the water very slowly to a simmer. Heating too fast or boiling vigorously makes the broth cloudy and can toughen the meat. A gentle simmer lets proteins and fat separate slowly, keeping the broth clear and the meat tender.
“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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