Clear Chicken Broth
also called chicken soup · jewish penicillin · golden broth · clear chicken soup · chicken stock · soup base
- Deli
- serves 8
- about 11 hr 30 min
- Soups
Three ways to read this recipe
The table
| 4 lb(1.8 kg; a whole boiling fowl is better if you can find one)chicken backs and wings | cover with cold water, bring to a boil, skim 15 min | simmer 3 hr with the aromatics | strain, salt to taste | chill 8 hr, lift the cap of fat |
| 5 qt(4.7 L)cold water | ||||
| 2 large(halved, skin on for colour)yellow onion | ||||
| 3carrots | ||||
| 3 ribscelery | ||||
| 1parsnip | ||||
| 1/2 bunchfresh dill | ||||
| 1/2 bunchflat-leaf parsley | ||||
| 1bay leaf | ||||
| 1 tspblack peppercorns | ||||
| 1 Tbs(to taste)kosher salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
1cover with cold water, bring to a boil, skim 15 min
2simmer 3 hr with the aromatics
goes in with what step 1 made
3strain, salt to taste
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 11 hr 15 mintwo waits that overlap count once
- Needs you
- 15 minof the steps that give a time
One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 11 hr 30 min.
cover with cold water, bring to a boil, skim 15 min
15 minneeds youfrom the start
simmer 3 hr with the aromatics
3 hrwalk away15 min in
strain, salt to taste
not timed3 hr 15 min in
chill 8 hr, lift the cap of fat
8 hrwalk away3 hr 15 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
Goes with
See how it is written
>> title: Clear Chicken Broth
>> category: Soups
>> tags: chicken, broth, stovetop, deli, make-ahead
>> counters: Deli
>> aka: chicken soup, jewish penicillin, golden broth, clear chicken soup, chicken stock, soup base
>> pairs-with: matzo-ball-soup, schmaltz, chicken-noodle-soup
>> servings: 8
>> time: 11 hr 30 min
>> step.1: cover with cold water, bring to a boil, skim 15 min
>> step.2: simmer 3 hr with the aromatics
>> step.3: strain, salt to taste
>> step.4: chill 8 hr, lift the cap of fat
Cover @chicken backs and wings{4%lb}(1.8 kg; a whole boiling fowl is better if you can find one) with @cold water{5%qt}(4.7 L) in a tall pot, bring it slowly to a boil and ~skim{15%min}, taking off the grey foam as it rises. Cold water and a slow climb are what make the broth clear: start it hot and the proteins go cloudy before you can lift them out.
Simmer @&(~1)pot{} at a bare tremble for ~simmer{3%hr} with @yellow onion{2%large}(halved, skin on for colour), @carrots{3}, @celery{3%ribs}, @parsnip{1}, @fresh dill{1/2%bunch}, @flat-leaf parsley{1/2%bunch}, @bay leaf{1} and @black peppercorns{1%tsp}. Never let it boil — a boil emulsifies the fat into the liquid and the broth turns beige and stays beige.
Strain @&(~1)broth{} through a fine sieve without pressing on the solids, then season with @kosher salt{1%Tbs}(to taste). Pressing is how you undo three hours of not boiling it.
Chill @&(~1)strained broth{} ~chill{8%hr} until the fat has set into a pale cap on top, and lift the cap off in one piece. That cap is schmaltz and belongs in a jar, not in the bin. The broth underneath should be gold, should smell like Sunday, and should wobble when cold — that is the collagen, and it is why this sits under matzoh ball soup, kreplach, and half of what the counter sells by the quart.