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Soup

Chicken Tea

A warm chicken broth served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chicken Tea

Ingredients

Directions

Make the broth

  1. Remove the skin and fat from the chicken pieces.

  2. In a pot, combine the chicken and cold water.

  3. Cover and simmer until the liquid is reduced by half.

Serve

  1. Strain the mixture and serve warm with toast.

  2. Add salt to taste.

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
Supplies the meaty flavor and gelatin that give the simmered liquid its body.
Cold water
Acts as the solvent that draws flavor and gelatin out of the chicken as it simmers.

The step that matters

Simmer until reduced by half. Reduction concentrates flavor and body. Stopping early leaves the tea weak, while simmering too hard or too long over-concentrates it and can make it taste harsh or salty once seasoned.

“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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