Chicken Broth
Ingredients
Directions
Prepare
Cut the chicken into very small pieces.
Place the chicken in a jar filled with water.
Add a little coarse sea salt.
Simmer and finish
Cover tightly and let it simmer all day.
Strain the broth and season to taste.
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
- Chicken
- Provides the flavour and the gelatin and protein that give the broth body.
- Water
- Extracts flavour and collagen from the chicken as it simmers, forming the broth.
The step that matters
Simmer gently with the lid on. A rolling boil emulsifies fat into the liquid and makes the broth cloudy, while a covered, gentle simmer keeps it clearer. Cutting the chicken small exposes more surface, so flavour releases faster during the long simmer.
“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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