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Soup

Chicken Tea

A simple chicken broth made by simmering chicken pieces with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Tea

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut up the fowl.

  2. Break the bones with a chopper.

  3. Place the pieces in a paper bag.

Cook and serve

  1. Add water, seal the bag, and place it on the grid.

  2. Cook for 45 minutes in a slow oven at 300°F (150°C).

  3. Strain and serve.

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

Fowl
Provides the meat, bones and connective tissue that release flavour and body into the liquid as it cooks.

The step that matters

Sealing the bag and cooking low and slow. The sealed bag keeps the liquid from evaporating so the flavour stays in the broth. Gentle, low heat extracts flavour from the bones and meat without toughening the meat or clouding the liquid.

“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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