Betty Crocker's Classic Chicken Broth

“Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book."”
READY IN:
3hrs 5mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
  2. Remove scum and add the remaining ingredients.
  3. Cover and simmer gently for 3 hours, removing the scum occasionally.
  4. Strain, chill, remove fat, and strain again.
  5. Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
  6. Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: