Chicken Tea
Ingredients
Directions
Place the chicken in an earthen vessel with salt and water.
Boil for three hours.
Strain the mixture and let it cool for six to eight hours.
Remove the fat from the surface.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whole chicken
- Provides the meat and collagen that give the tea its flavor and body.
- Water
- Extracts flavor and gelatin from the chicken as it simmers, forming the broth.
The step that matters
Strain and chill before skimming the fat. Cooling lets the fat solidify on the surface so it lifts off cleanly. Skimming while the liquid is still warm leaves greasy droplets mixed through the tea.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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