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Chickens A-LA-daub

A chicken dish made by roasting, deboning, and simmering in a stock, then thickened with a wine and lemon pickle jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chickens A-LA-daub

Ingredients

Directions

Prepare the chicken

  1. Roast the chickens, then cut off the legs and wings.

  2. Remove the breast from each side entirely and take off the skin.

  3. Place the skin in a dish and cover it with jelly.

Make the jelly

  1. In a pot, combine beef or veal with 2 gallons of water, salt pork, onions, carrots, parsley, sweet herbs, pepper, and salt.

  2. Boil gently until reduced to 2 quarts, then strain through a sieve.

  3. The next day, remove the fat and separate the jelly from the dregs.

Clarify the jelly

  1. Heat the jelly with white wine, lemon pickle, and beaten egg whites and shells.

  2. When it boils clear on one side, strain through a jelly bag.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Whites and shells of eggs
Egg whites coagulate as the jelly heats, trapping cloudy particles so the jelly sets clear.
White wine
Adds acidity and aroma that brighten the savoury flavour of the jelly.
Lean salt pork
Adds savoury fat and depth of flavour to the jelly as it simmers.
Onions
Build the aromatic base of flavour in the simmered jelly.
Carrots
Add gentle sweetness and body to the simmered jelly.
Lemon pickle
Adds sharp acidity and aroma to the finished jelly.

The step that matters

Clarifying the jelly. Egg whites must be whisked in and heated gently until they form a raft that traps cloudy particles. If the jelly is stirred or boiled hard, the raft breaks and the jelly stays cloudy.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pork, carrot, parsley, pepper, white wine, lemon):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, pork, carrot, parsley, pepper, white wine, lemon. 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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