Chicken Broth
Ingredients
Directions
Prepare the fowl as you would for any stock.
When ready to use, add 1 tablespoon of rice for each quart of broth.
Boil until the rice is tender.
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 bones that give the broth its body and flavor.
- Rice
- Thickens the broth slightly as its starch softens during boiling.
“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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