Boiled Fowls
Ingredients
Directions
Prepare
Select white-legged poultry for better color.
Truss the fowl firmly with legs drawn into the body.
Cover the fowl with hot water, not boiling.
Simmer
Simmer a full-sized fowl for 45 minutes or young chickens for 20-25 minutes.
Remove scum carefully as it gathers on the surface.
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 or young chickens
- Provides the meat, which becomes tender and moist during gentle simmering.
The step that matters
Keep the water below a boil. Gentle simmering keeps the meat tender and prevents the proteins from tightening and toughening, which vigorous boiling causes. Skimming scum as it rises keeps 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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