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Potted Chicken, Grouse, or Other Birds

A slow‑cooked potting dish of whole or cut bird with onion, salt, pepper, flour, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Potted Chicken, Grouse, or Other Birds

Ingredients

Directions

Prepare

  1. If the bird is large, cut it into small pieces; otherwise, cook it whole.

  2. In a pan, sauté the bird in a little oil until lightly browned.

Pot and cook

  1. Combine the onion, salt, pepper, brown flour, and water in a jar.

  2. Add the bird to the jar and cook slowly until very tender.

  3. If using wings and legs, pot them with the carcass.

  4. Cook previously cooked meat for 2 to 2.5 hours; raw meat for 4 hours.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Bird
Provides the meat that becomes tender and flavourful during slow cooking.
Brown flour
Thickens the cooking liquid into a smooth, rich gravy as it cooks.
Onion
Adds aromatic sweetness and savour to the cooking liquid.

The step that matters

Cook slowly until very tender. Gentle, low-heat cooking lets collagen in the connective tissue slowly break down into gelatin, making the meat tender and the liquid silky. Rushing with high heat toughens the meat and can dry it out.

Swap the onion

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

  1. Capsicumfits better
  2. Okrafits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, flour. 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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