Betty Crocker's Classic Chicken Broth

Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book."

Ingredients Nutrition


  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.
Most Helpful

This is how I always do my stock to freeze for later. Works great with a left over carcass too!

Wildflower5656 November 15, 2007

Love this! I found I had to add extra salt (probably used about double what it called for) but overall, great flavor! Freezes brilliantly, also.

beky1204 September 25, 2010

Flavourful broth. I used chicken thighs and extra parts with sea salt. I will make this again.

UmmBinat June 23, 2010