Boiled Chickens
Ingredients
Directions
Prepare
Clean and wash the chickens.
Place them in a pot and cover with boiling water.
Add more water if it boils away to keep the chickens submerged.
Season the water with salt to taste.
Tie the chickens with kitchen twine to maintain their shape.
Cook and serve
Cook until tender, then remove and serve with rich cream sauce.
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
- Chickens
- The main ingredient; its protein firms and sets as it cooks in the water.
The step that matters
Keep the chickens submerged. Parts above the waterline cook more slowly and can dry out or cook unevenly, so top up with boiling water as it evaporates.
“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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