Name: Chicken Julienne
Ingredients: one-half cup of hot water; one-half cup of cream; salt; pepper

Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chicken Julienne

Ingredients

one-half cup of hot water
one-half cup of cream
salt
pepper

Directions

Prepare

Split the chickens down the back as for broiling, lay them breast down in a baking pan.
Fill the depression inside the ribs with equal quantities of finely minced onion, carrot, celery and peas.
Season with salt, a little pepper, and several small pieces of butter, add one-half cup of hot water.

Cook and make the sauce

Cook in a hot oven for one-half hour, or until the vegetables are tender.
Remove the vegetables and turn the chickens over to brown.
Make a sauce by adding flour to the liquid in the pan, and the vegetables and one-half cup of cream.
Pour the sauce around the chicken and garnish with sweet potato croquettes.

Nutrition, whole recipe (rough)

57Calories

1 gProtein

6 gFat

2 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. 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. See the original page.

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.

Cream + peppertop 23% of all pairs

Smell alikelow

Cooked together21,449 recipes

Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Chickens (in the method): Provide the main body of the dish, cooked whole in halves over the vegetables.
Cream: Adds richness and body to the sauce made from the pan liquid.
Flour (in the method): Thickens the pan liquid into a smooth sauce.

“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.