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Boiled Chickens

Whole chickens boiled in salted water until tender, served with rich egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Chickens

Ingredients

Directions

Prepare

  1. Clean and wash the chickens thoroughly.

Boil and serve

  1. Place the chickens in a pot and cover them with boiling water.

  2. Add more water if it boils away to keep the chickens submerged.

  3. Season the water with enough salt to flavor the chickens.

  4. Tie the chickens with tape to maintain their shape.

  5. Boil until the chickens are tender, then remove and serve with rich egg sauce.

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

Chickens
Main protein; gentle simmering in seasoned water keeps the meat moist and tender.

The step that matters

Keep the chickens submerged. Any part of the chicken above the water line dries out and cooks unevenly, so topping up boiled-away water keeps the meat uniformly moist and tender.

“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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