Boiled Fowls
Ingredients
Directions
Prepare the fowl
Clean and truss the fowl carefully, drawing the legs and tucking them under the skin.
Cut off the wings short and twist them back.
Cook
Place the fowl in the mixed water, ensuring it is fully covered.
Skim the water when it comes to a boil, then simmer for 1 hour.
For chickens, simmer for about 30 minutes.
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 becomes tender and moist when cooked gently in water.
The step that matters
Skim the water when it comes to a boil, then simmer. Vigorous boiling toughens the meat and churns fat and foam into the liquid. Skimming removes the foam, and a gentle simmer keeps the meat tender and the broth clear.
“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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