Fowl Tea
Ingredients
Directions
Prepare the fowl
Remove the skin and fat from the fowl, and cut it into pieces.
Remove the liver and any parts adhering to the backbone.
Make the tea
Place the fowl in a pot with water and salt.
Cover and let it stew over low heat for 4 to 5 hours.
Strain 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
- Provides the meat and collagen that give the broth its body and flavor.
- Water
- Extracts flavor and gelatin from the bird as it simmers into a broth.
The step that matters
Stewing gently over low heat. A low, covered simmer draws flavor and gelatin out of the meat slowly while keeping the broth clear. Boiling hard would make it cloudy and toughen the meat.
“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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