A Boiled Fowl
Ingredients
Directions
Prepare
Prepare the fowl by cleaning and removing any unwanted parts.
In a large pot, cover the fowl with water and add a generous amount of coarse sea salt.
Cook
Bring the water to a boil, then reduce to a simmer and cook until the fowl is tender.
Once cooked, carefully remove the fowl from the pot and let it rest before carving.
Carve and serve
To carve, start by removing the legs and wings, then slice the breast meat.
Serve the fowl warm, garnished with your choice of vegetables.
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
- Coarse sea salt
- Seasons the fowl and water, flavouring the meat as it cooks.
The step that matters
Simmering until tender. A rolling boil toughens the meat and can break the skin apart. Keeping the water at a gentle simmer lets connective tissue soften slowly, so the fowl cooks through tender and intact.
“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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