Skip to main content
Sauce

Chicken Cream

A sauce made from cooked chicken, fresh cream, butter, and whisked cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Cream

Ingredients

Directions

Prepare

  1. Finely pound the cold cooked chicken.

  2. Add the fresh cream and softened butter.

  3. Rub the mixture through a fine wire sieve.

Finish

  1. Finish by folding in the whisked cream.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cooked chicken
Forms the body of the sauce once pounded and sieved smooth.
Fresh cream
Adds moisture and richness, helping the chicken blend into a smooth sauce.
Butter
Adds fat for silky texture and a rich mouthfeel.
Whisked cream
Adds lightness and airiness through the air trapped when whipped.

The step that matters

Folding in the whisked cream. Whipped cream holds air that gives the sauce lightness. Stirring vigorously or overmixing deflates the foam, so fold gently until just combined.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes