Boiled Fowl
Ingredients
Directions
Prepare
Dress, clean, and truss the fowl.
Tie the fowl in a piece of cheesecloth; otherwise scum will settle on the skin and discolor it.
Cook
Place the fowl in a kettle half surrounded with boiling water, and cover.
Cook slowly until tender, turning occasionally.
Add salt during the last hour of cooking.
Serve
Serve with egg, oyster, or celery sauce.
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. See the original page.
Explore the science
What each ingredient does
- Fowl (in the method)
- Provides the meat, which becomes tender through slow simmering that breaks down connective tissue.
The step that matters
Cook slowly until tender. Boiling hard toughens meat proteins and can break the skin, while a gentle simmer lets connective tissue soften gradually, so the fowl stays tender and moist.
“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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