Chicken Tea or Chicken Water
Ingredients
Directions
Remove the skin and fat from the chicken.
Place the chicken in a pot with 1 pint of water.
Simmer slowly until the chicken is tender.
Skim off any fat and add salt to taste.
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
- Chicken
- Provides the main flavor and gelatin-rich body that gives the broth its richness.
- Water
- Extracts flavor and collateral proteins from the chicken to form the broth liquid.
The step that matters
Simmer slowly. A gentle simmer keeps the broth clear and lets collagen and flavor release gradually. A rolling boil makes it cloudy and greasy, and the fat emulsifies into the liquid.
“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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