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.""
 
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Ready In:
3hrs 5mins
Ingredients:
7
Yields:
3 quarts

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Flavourful broth. I used chicken thighs and extra parts with sea salt. I will make this again.
     
  3. I used this to make broth for my smoked Turkey for Easter. I used the turkey carcass and added the other ingredients along with a bit of dried chicken base for extra flavor. Worked great - just what I was looking for!
     
  4. Great, basic chicken stock recipe. As I wanted to use the chicken, and we prefer white meat, I used ~1.5 lbs thighs and ~2.5 lbs breasts. Both were skin on/bone in. I boiled in the broth for a good 2.5-3 hours, and had surprisingly little fat and scum to skim.
     
  5. So much better than the stuff you buy in the can! Instead of a whole chicken, I just used a chicken carcass and it turned out great. I added a couple cloves of garlic, since we like garlic in most everything. I like that I can control the amount of salt in this, as well. Froze in 2 cups containers, and have been using for all recipes that call for chicken broth. Thank you for sharing this one. It's now a staple in my house.
     
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Tweaks

  1. So much better than the stuff you buy in the can! Instead of a whole chicken, I just used a chicken carcass and it turned out great. I added a couple cloves of garlic, since we like garlic in most everything. I like that I can control the amount of salt in this, as well. Froze in 2 cups containers, and have been using for all recipes that call for chicken broth. Thank you for sharing this one. It's now a staple in my house.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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