Fowl Juice

Ingredients

• 1 whole chicken, cut into 4–5 pieces Chicken (A domestic or wild fowl may be used; chicken is recommended as best for this recipe.)
• 1.5 seer (approximately 1.4 litres / 6 cups) Water (Use cold water. A seer is a traditional South Asian unit; 1 seer ≈ 930 ml, so 1½ seer ≈ 1.4 litres.)
• 1 to taste Salt (Add according to preference.)
• 1 small onion, cut into a few pieces Onion (Roughly chop into a few large pieces; exact quantity is 'a few pieces' as per the original.)
• 0.25 teaspoon Powdered turmeric (The original calls for 'a little'; a small pinch or up to ¼ teaspoon is appropriate.)
• 0.5 teaspoon Pepper (Black pepper is most likely intended. Use whole or ground to taste.)
• 1 teaspoon (optional) Powdered arrowroot (Only add if you want a thicker broth. Mix with a small amount of cold water before adding to avoid lumps.)
• 3 leaves (a few) Cassia leaves (Also known as Indian bay leaves (tej patta). Do not substitute with European bay leaves if possible, as the flavour differs.)
• 3 whole cloves (a few) Cloves (Whole cloves are standard; they will be strained out at the end.)
• 0.5 teaspoon (a few seeds) Aniseeds (A small pinch of whole aniseeds. These will be strained out at the end.)
• 1 teaspoon (a little) Ghee (Clarified butter used to briefly fry the whole spices and cassia leaves to release their aroma.)

Instructions

1. 1If starting with a whole bird, clean and prepare the chicken thoroughly — remove any feathers, innards, and rinse well under cold running water. Cut the chicken into 4 or 5 large pieces using a sturdy knife or cleaver. Large pieces are preferable as they release more flavour slowly during a long simmer.
2. 2Place the chicken pieces into a large pot. Add approximately 1½ seer (about 1.4 litres / 6 cups) of cold water. Add salt to taste, the onion pieces, powdered turmeric, and pepper. Place the lid firmly on the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the chicken to simmer gently, covered, until the liquid has reduced significantly — down to approximately 1½ powa (roughly 350 ml / 1½ cups). This will take about 1 to 1½ hours of slow simmering. Check occasionally to ensure the pot does not boil dry; if needed, press the lid down to retain steam.
3. 3If you prefer a thicker soup, mix a small amount of powdered arrowroot (about 1 teaspoon) with a tablespoon of cold water to form a smooth slurry. Stir this into the simmering broth during the last few minutes of cooking in step 2. This step is entirely optional — the original recipe notes it is only added 'if the juice is to be made thick'.
4. 4Once the broth has reduced to approximately 1½ powa (roughly 350 ml / 1½ cups), remove the pot from the heat. Set a bowl or jug beneath a fine-mesh sieve or strainer and pour the broth through it to remove all the chicken pieces, onion, and any solids. Reserve the strained broth. Set the cooked chicken aside — it can be used later in other dishes such as chops or cutlets.
5. 5In a small saucepan, heat a teaspoon of ghee over medium heat. Once the ghee is melted and shimmering, add the cassia leaves, cloves, and aniseeds. Fry them gently for about 1 minute, stirring, until they become fragrant. Be careful not to burn them — the ghee should sizzle gently rather than smoke. This process is called 'tempering' and releases the essential oils from the spices into the fat.
6. 6Carefully pour the strained chicken broth from step 4 into the saucepan with the fried spices. Stir gently to combine. Bring the mixture to a boil over medium heat, then immediately remove the pot from the heat. Do not continue to boil — the recipe specifies removing it as soon as it reaches a boil to preserve the delicate aromatic qualities of the spices.
7. 7Take a clean piece of fine linen cloth (or substitute with a double layer of cheesecloth, muslin, or a very fine-mesh strainer) and set it over a clean bowl or serving vessel. Pour the hot broth through it slowly, allowing it to filter through completely. This final straining removes all remaining spice pieces, cassia leaves, and any fine particles, leaving behind a beautifully clear, delicate fowl juice. Serve warm.