Chicken Broth
Ingredients
Directions
Prepare
Remove the fat and skin from the chicken and cut it into small pieces.
Make the broth
Boil the chicken in 1½ quarts of salted water for 40 minutes.
Pour off the liquid and let it cool to remove any fat particles.
Reheat the broth and serve.
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
- Whole chicken
- Provides the meat, bones and collagen that flavour and body the broth.
The step that matters
Let the broth cool before reheating. Chilling lets fat solidify on the surface so it can be lifted off, leaving a cleaner, lighter broth.
“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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