Boiled Fowls
Ingredients
Directions
Prepare
Truss the fowl firmly with the legs drawn into the body and the wings twisted over the back.
In a large pot, cover the fowl with hot water (not boiling).
Simmer
Simmer the fowl for about 45 minutes, or 20 to 25 minutes for young chickens.
Remove any scum that gathers on the surface of the water carefully.
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
- White-legged fowl
- The main protein; gentle simmering cooks it through while keeping the meat moist and tender.
The step that matters
Keep the water below a boil. A hard boil toughens muscle proteins and makes the meat stringy, so the water should only simmer gently while the fowl cooks.
“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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