Boiled Fowls
Ingredients
Directions
Prepare
Combine boiling and cold water in a pot.
Truss the fowl carefully, drawing the legs and cutting the skin at the first joint.
Place the legs under the skin and cut off the wings short.
Cook
Ensure the water covers the fowl completely and bring to a boil.
Skim the surface when boiling, then reduce heat and simmer for 1 hour.
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
- Provides the meat, which firms and turns tender as its proteins set during gentle simmering.
The step that matters
Reduce the heat to a simmer after skimming. Vigorous boiling toughens meat proteins and can break the bird apart, while a gentle simmer cooks it evenly and keeps it tender. Skimming removes foam that would otherwise cloud the broth.
“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.
More boiled chicken recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.