Meats, Etc.
Ingredients
Directions
Boil the chicken in water for 30 minutes.
Remove from heat and let it rest 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
- Chicken
- Provides the main protein, which firms and turns opaque as it cooks in simmering water.
The step that matters
Letting the chicken rest. Resting lets juices redistribute through the meat instead of running out when it is cut, so the chicken stays moister. Rest time is part of the method and should not be skipped.
“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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