Fowl Tea
Ingredients
Directions
Prepare the fowl
Remove the skin and all fat from the fowl, both outside and inside.
Remove the liver and any parts adhering to the backbone.
Make the broth
Place the fowl in a pot with 1 quart of water and a pinch of coarse sea salt.
Cover and let it stew over low heat for 4 to 5 hours.
Strain off the broth before serving.
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
- Fowl
- Releases its flavor and gelatin into the water during long, gentle stewing.
- Water
- Acts as the cooking liquid that extracts flavor and body from the fowl.
The step that matters
Stewing over low heat. Keeping the heat low and the pot covered lets the broth simmer gently for hours. A hard boil makes the broth cloudy and can toughen the meat, while slow extraction gives a clearer, fuller broth.
“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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