Chicken broth

Inspired by the stalwart of original home comfort food, Mrs Beeton, Matthew Fort cooks up a warming soup to cure all ailments
By Matthew Fort
Chicken broth
  • Rating:
  • Serves: 1-2
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 10 minutes plus 20 minutes chilling
  • Effort: easy


  • 1 small chicken
  • 1 litres water
  • 1 blade mace
  • 1/2 onion
  • small bunch sweet herbs, (cress seed, parsley, thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury or basil)
  • salt, to taste
  • 10 peppercorns

Tips and Suggestions

An old chicken (or fowl) not suitable for eating may be converted into very good broth, or, if a young one is to be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner.


1. Put the chicken into a pan, with all of the other ingredients and simmer gently for one hour and 30 minutes, skimming any scum that rises to the surface.

2. Strain the broth through a fine sieve and allow to cool to room temperature. Chill in the fridge for 20 minutes, then skim off the fat from the top of the broth. Warm up the broth as required, and serve.

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