Boiled Fowl
Ingredients
Directions
Truss the fowl and place it in a pot with plenty of cold water.
Bring the water to a boil, then reduce to a simmer.
Cook the fowl for 30 to 45 minutes for a young chicken, or 5 to 6 hours for an old hen.
Skim the surface regularly to keep the broth clear.
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 body that becomes tender and flavours the broth as it simmers.
The step that matters
Keep the simmer gentle. Boiling vigorously toughens the meat's proteins and churns fat into the broth, making the meat tough and the broth cloudy. A gentle simmer keeps the meat tender and the broth clear.
“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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