Chicken Broth
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cut up an old hen toa stewpan with about three pints of water and a few blades of mace;
- put it on the fire when it begins to boil;
- skim it thoroughly, and add a little water to stop it boiling.
- When it begins to boil again skim it, and draw it to the corner of the stove to boil for half an hour, when strain it through a fine napkin;
- fill the stewpan up again, and let it boil two hours;
- then strain it off for use.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Slotted spoon
-
Sieve