Fowl Tea
Ingredients
Directions
Prepare the fowl
Remove the skin and fat from the fowl, and cut it into pieces.
Remove the liver and any parts adhering to the backbone.
Make the tea
Place the fowl pieces in a quart of water with a pinch of salt.
Cover and let it stew over low heat for 4 to 5 hours.
Strain the broth before serving.
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 flavour that slowly infuse the water into a rich broth.
- Water
- Acts as the cooking liquid that extracts flavour and gelatin from the fowl.
The step that matters
Stewing gently over low heat. Keeping the heat low lets the liquid simmer slowly without boiling hard, so the broth stays clear and the meat gives up its flavour gradually.
“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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