3 hrs 5 mins
Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book."
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Units: US | Metric
- 1Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
- 2Remove scum and add the remaining ingredients.
- 3Cover and simmer gently for 3 hours, removing the scum occasionally.
- 4Strain, chill, remove fat, and strain again.
- 5Store 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.
- 6Optional, 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.
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Nutritional Facts for Betty Crocker's Classic Chicken Broth
Serving Size: 1 (5257 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1527.5
- Calories from Fat 955
- Total Fat 106.1 g
- Saturated Fat 29.4 g
- Cholesterol 764.2 mg
- Sodium 2049.0 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.7 g
- Sugars 1.5 g
- Protein 130.1 g