To Boil Fowls
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.
Place the fowl in a large pot.
Cover with water and add salt to taste.
Bring to a boil over high heat.
Reduce heat and simmer until the fowl is cooked through, about 1 hour.
Remove the fowl from the pot and let it rest before carving.
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
- Is the main protein that is cooked gently in the simmering liquid until tender.
The step that matters
Simmer until cooked through. Gentle simmering cooks the meat evenly and keeps it tender. A hard boil toughens muscle fibres and can break the skin and meat apart, so the heat should stay low once the pot reaches a boil.
“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.
More boiled fowl recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.