CookEat Recipe

Cold Chicken Broth

Name: Cold Chicken Broth
Ingredients: 454 Gramme Chicken bone — Fresh chicken bones, one pound; 2366 Millilitre Water — Starting cold water, two and a half quarts; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 1 Carrot — Carrot; 1 Onion — Onion; 1 Turnip — Turnip; 2 Leek — Leeks; 2 Branch Celery — Celery; 2 Branch Parsley — Parsley; 1 Bay leaf — Bay leaf; 1 Clove — Clove; 1 Sprig Thyme — Thyme

Strained chicken-bone and vegetable broth chilled for six cups.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Select clean inspected chicken bones, chop without washing raw poultry under running water; the source prints a wash, whose omission is a modern hygiene adaptation. Add two and a half quarts cold water and seasonings, bring to boil and skim.
Step 2
Add sliced vegetables/aromatics, cover and simmer historical ninety minutes. Skim fat, strain through clean cloth. Rapidly chill in shallow vessel/ice bath to ≤4°C, then allocate actual broth among six cups.

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