Chicken Tea
Ingredients
Directions
Remove the skin and fat from the chicken pieces.
Add the chicken to a pot with 1 pint of cold water.
Cover and simmer until the liquid is reduced by half.
Strain the mixture and serve warm with toasted bread.
Add salt to taste.
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
- Releases flavour and gelatin into the water, giving the broth its savoury taste and body.
The step that matters
Simmer covered until the liquid is reduced by half. A gentle simmer keeps the liquid clear and lets flavour concentrate slowly. Boiling hard makes the broth cloudy and can reduce it unevenly, so keep the heat low and check the volume.
“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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