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Drink

Chicken Tea

A tea made by cooking chicken pieces in water in a paper bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Tea

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the fowl into pieces.

  2. Break the bones with a chopper.

  3. Place the pieces in a paper bag.

Cook and serve

  1. Add water, seal the bag, and place it on the grid.

  2. Cook in a slow oven at 300°F (150°C) for 45 minutes.

  3. Strain the mixture and serve.

Recipe from a historical cookbook (Internet Archive).

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
Its meat and bones release flavour into the liquid during slow, moist cooking.

The step that matters

Keep the bag sealed while cooking. A sealed bag traps steam and liquid around the fowl, so the flavour is drawn into the water. If the bag opens or leaks, moisture and aroma escape and the tea turns weak.

“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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