Chicken Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the chicken leg and wing in cold water.
Place them in a stew pan with 2 cups of cold water and ¼ teaspoon salt.
Make the tea
Cover and bring to a boil for 20 minutes.
Skim off any foam and strain the liquid.
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 leg
- Releases flavour and gelatin into the water, giving the tea body.
- Chicken wing
- Adds more collagen and flavour to the liquid, deepening the broth.
- Cold water
- Serves as the cooking liquid that extracts flavour from the chicken.
The step that matters
Skim off any foam. Foam is coagulated protein and impurities that rise during boiling. Skimming them keeps the tea clear and free of bitter or cloudy flavours.
“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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