Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Quenelles for the Soup
Ingredients
Directions
Cut the chicken filets in half lengthwise.
In a three-quart saucepan, mix enough white roux to create two quarts of white sauce.
Gradually add boiling stock, stirring with a whisk until smooth and melted.
Continue adding stock until you have a creamy consistency.
If too thin, add more roux, melting it in a separate basin before combining.
Allow the sauce to gently boil until it releases the butter from the roux.
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.
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Chicken + buttertop 15% of all pairsSmell alikemoderateCooked 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
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