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."
- 5 lbs hen or 5 lbs stewing chicken, cut up
- 3 quarts cold water
- 1⁄3 cup diced carrot
- 1⁄3 cup chopped celery
- 1⁄3 cup chopped onion
- 1 teaspoon minced fresh parsley
- 2 teaspoons salt
- Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
- Remove scum and add the remaining ingredients.
- Cover and simmer gently for 3 hours, removing the scum occasionally.
- Strain, chill, remove fat, and strain again.
- 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.
- 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.
This is how I always do my stock to freeze for later. Works great with a left over carcass too!
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.
Flavourful broth. I used chicken thighs and extra parts with sea salt. I will make this again.