A Boiled Fowl
Ingredients
Directions
Place the fowl in a pot and cover with water.
Add salt to taste and bring to a boil.
Reduce heat and simmer until the fowl is cooked through.
Remove the fowl and let it rest before carving.
Carve the fowl by removing the legs and wings, then the breast.
Serve garnished with cauliflower.
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 cooks it gently and keeps the meat 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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