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Drink

Chicken-tea

A tea made by boiling thinly sliced chicken with coarse sea salt in water.

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

Ingredients

Directions

Prepare the chicken

  1. Remove the skin and fat from the chicken, then cut it into two halves.

  2. Remove the lungs and anything adhering to the backbone and chest walls.

  3. Slice the chicken as thinly as possible.

Make the tea

  1. Place the slices in a pan and add a sufficient quantity of coarse sea salt.

  2. Pour 4 cups of boiling water over the chicken.

  3. Cover the pan and boil on low heat for 2 hours.

  4. Let it sit on the stove for an additional 30 minutes.

  5. Strain the liquid through a sieve.

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
Provides the meat and flavour that are extracted into the liquid during long, gentle simmering.
Boiling water
Acts as the extraction medium, dissolving flavour and savoury compounds out of the chicken.

“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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