Chicken Broth
Ingredients
Directions
Prepare
Joint the fowl and remove the skin and visible fat.
Break the bones and place them in a saucepan.
Pour the water over the bones and let it stand for one hour.
Simmer and strain
Bring the mixture slowly to a boil and then simmer for three hours.
Strain the broth, cool it, and remove all fat.
Season and serve
Season to taste before serving hot or cold.
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, bones and connective tissue that give the broth its flavour and body.
- Water
- Extracts flavour and gelatin from the bones and meat as it simmers.
The step that matters
Bring the mixture slowly to a boil. Starting slowly and keeping the liquid at a gentle simmer keeps the broth clear. A hard rolling boil emulsifies fat into the liquid and makes it cloudy.
“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.