Chicken Broth
Ingredients
Directions
Prepare the fowl
Skin the fowl, cut it into pieces, and break the bones with a mallet.
Cover the pieces with cold water in a pot.
Simmer the broth
Boil slowly for three hours.
Add coarse sea salt to taste.
If desired, add a little rice or tapioca to the broth while it cooks.
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
- Old fowl
- Provides the main flavour and gelatin-rich body as its bones and connective tissue slowly release into the water.
- Cold water
- Extracts flavour from the fowl gradually, producing a clearer broth when it starts cold and heats slowly.
The step that matters
Boil slowly for three hours. Keeping the liquid at a gentle simmer, not a hard boil, lets collagen and flavour leach out gradually while keeping the broth clearer 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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