1. The simmering method is used to cook fowl and other tough items, which require long cooking in moist heat to be made tender. Cooking time is about 252 hours.
2. The cooking liquid is usually water seasoned with salt and, most often, with mire-poix and herbs.
3. Simmered fowl yields a rich, flavorful broth. The meat can be used for soups, creamed dishes, casseroles, salads, and similar preparations.
4. Start the fowl in cold water if a flavorful soup is your main objective. Start with hot water to retain more flavor in the meat.
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