Chicken Tea
Ingredients
Directions
Prepare and simmer
Remove the skin and fat from the chicken pieces.
In a pot, combine the chicken and cold water.
Cover and simmer until the liquid is reduced by half.
Strain and serve
Strain the mixture and serve warm with toast.
Add salt to taste.
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 flavor and gelatin into the liquid as it simmers, giving the broth body.
The step that matters
Simmering until reduced by half. Keep the pot at a gentle simmer rather than a hard boil. A hard boil evaporates liquid unevenly and can make the broth cloudy, while a gentle simmer extracts flavor cleanly and lets you judge the reduction accurately.
“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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