Skip to main content
Soup

Chicken Tea

A broth made by simmering chicken pieces in salted water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Chicken Tea

Ingredients

Directions

Simmer

  1. Place the chicken pieces in an earthen vessel.

  2. Add salt and water, then bring to a boil.

  3. Reduce heat and simmer for three hours.

Strain and chill

  1. Strain the liquid.

  2. Let it cool for six to eight hours.

  3. 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 protein and flavour into the liquid during long, gentle simmering.
Water
Extracts flavour and gelatine from the chicken, forming the broth.

The step that matters

Let it cool for six to eight hours. Chilling lets the fat rise and solidify on the surface, so it can be lifted off cleanly before serving.

“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.

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes