Boiled Fowls
Ingredients
Directions
Prepare
Clean and truss the fowl carefully.
Draw the legs and tuck them under the skin into the body.
Cut off the wings short and twist them back.
Boil
Place the fowl in the mixed water, ensuring it is fully covered.
Skim the water when it comes to a boil, then reduce to a simmer.
Cook for 1 hour for a fowl or 30 minutes for chickens.
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
- Fowl
- Is the main protein; long gentle simmering makes its meat tender and moist.
The step that matters
Skim the water when it comes to a boil, then reduce to a simmer.. Skimming removes foam and impurities that would cloud the broth and mar the appearance. Holding a gentle simmer rather than a hard boil keeps the meat tender and prevents it from toughening and breaking apart.
“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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