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Smothered Chicken

Smothered chicken is a whole chicken cooked in a butter, salt, pepper, bacon, and water gravy, finished with egg and crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Smothered Chicken

Ingredients

Directions

Prepare

  1. Prepare the chicken a day before cooking by splitting it open as if to broil.

  2. When ready to cook, wipe the chicken dry with a clean towel.

  3. Rub the chicken with butter and sprinkle with salt and pepper.

Simmer

  1. Place the chicken in a pan with the slice of bacon or pork and 2 cups of water.

  2. Simmer for at least 1 hour, basting frequently.

  3. Once cooked, transfer the chicken to a hot dish.

Make the gravy and serve

  1. In the remaining gravy, stir in a beaten egg and mix carefully.

  2. Pour the gravy around the chicken, avoiding pouring it directly on top.

  3. Brown and pound the crackers, then sift them over the chicken.

  4. Garnish with parsley and serve.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main protein and, as it simmers, the drippings that become the gravy.
Egg
Beaten into the gravy to thicken it slightly and give it a richer body.
Butter
Adds fat and richness to the chicken skin and helps it brown.
Bacon or pork
Adds smoky, savory fat and flavor to the simmering liquid and gravy.
Crackers
Crushed and browned, they add a toasty, crisp topping and savory flavor.

The step that matters

Stirring the beaten egg into the gravy. Egg proteins set when heated, so adding it to very hot gravy too quickly or without mixing carefully can scramble it into lumps instead of a smooth, thickened sauce.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, butter, pepper, pork, egg):

  1. Thymefits about as well
  2. Parsleythe original
  3. Garlicfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against chicken, butter, pepper, pork, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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