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Stewed Chicken

A stew of chicken pieces, head, and feet simmered in salted water, finished with milk, egg, flour, butter, herbs, and served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stewed Chicken

Ingredients

Directions

Prepare the chicken

  1. Soak the chicken pieces, head, and feet in weak salt water.

  2. Place the chicken in a saucepan and cover with water.

  3. Simmer slowly for one hour.

  4. Remove the chicken with a fork and place it in a bowl.

Make the broth

  1. Add milk and black pepper to the cooking liquid and bring the liquid to a boil.

  2. Strain the liquid over the chicken.

  3. Rinse the saucepan and return the strained liquid to the heat.

Thicken and serve

  1. Beat the egg with flour and milk until smooth and stir the mixture into the saucepan.

  2. Add minced parsley, thyme, and onion, then stir in butter.

  3. Pour the mixture over neatly arranged toast.

  4. Garnish with curled parsley.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Beaten with flour and milk, it thickens the liquid and gives the stew a smooth, custard-like body.
All-purpose flour
Starch that thickens the beaten egg and milk mixture, giving it body without lumps when beaten smooth.
Milk
Adds richness and creaminess, softening the flavour of the broth.
Butter
Stirred in at the end to add fat, richness, and a smooth mouthfeel.
Whole chicken
Provides the main meat and flavour, simmered slowly so the broth is rich.

The step that matters

Stirring the egg mixture into the hot liquid. Egg proteins set with heat and can curdle or turn grainy if the mixture is added too quickly or the liquid is boiling hard. Stirring steadily while adding it keeps the stew smooth and thickened.

Swap the thyme

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

  1. Nutmegfits about as well
  2. Thymethe original
  3. Tarragonfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against chicken, milk, pepper, egg, flour, butter, parsley. 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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