Chicken Tea
Ingredients
Directions
Prepare
Remove the skin and fat from the chicken pieces.
Combine the chicken and cold water in a pot.
Simmer and serve
Cover and simmer until the liquid is reduced by half.
Strain the mixture and serve warm with toasted bread.
Add salt to taste.
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 flavour and body of the broth as it simmers in the water.
- Cold water
- Serves as the liquid that extracts flavour from the chicken during simmering.
The step that matters
Simmer until the liquid is reduced by half. Simmering slowly with the lid on extracts flavour gently; reducing too far concentrates the broth and can make it overly intense or salty once seasoned.
“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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