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To Boil Fowl, with Rice

A boiled fowl served with cooked rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Fowl, with Rice

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean the fowl thoroughly and place it in a large pot.

  2. Cover the fowl with water and add salt.

  3. Bring to a boil, then reduce heat and simmer for 1 hour.

Cook the rice

  1. In a separate pot, cook the rice according to package instructions.

Serve

  1. Serve the boiled fowl with the rice.

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 main protein; simmering in water gently cooks it until tender and releases flavour into the broth.
Rice
Absorbs liquid as it cooks, becoming soft and filling, and serves as the starchy base for the dish.

The step that matters

Simmer the fowl gently for 1 hour. Once boiling, the heat should be reduced to a gentle simmer. A hard boil toughens the meat's proteins and can cause it to break apart, while a gentle simmer cooks it evenly and keeps it tender.

“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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