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Drink

Chicken Tea

A clear chicken broth made by simmering chicken pieces with salt and water for hours, then strained and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicken Tea

Ingredients

Directions

Make the chicken tea

  1. Place the chicken pieces in an earthen vessel.

  2. Add salt and water.

  3. Bring to a boil and simmer for 3 hours.

  4. Strain the mixture.

Cool and skim

  1. Let it cool for 6 to 8 hours.

  2. Remove the fat from the surface.

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

Chicken
Releases its flavour and body into the water as it simmers slowly.
Water
Acts as the cooking liquid that extracts flavour and gelatin from the chicken.

The step that matters

Remove the fat from the surface. Fat rises and sets on top as the tea cools. Leaving it in gives a greasy mouthfeel, so it should be skimmed off once the liquid is cold.

“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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