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Chicken Glace

A chilled chicken terrine made from boiled chicken, veal, onion, stock, and spices, served with mayonnaise.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Allspice and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Chicken Glace

Ingredients

Directions

Prepare the stock

  1. Boil a 5-pound chicken until tender, and free the meat from the bones.

  2. Take the stock, chicken bones, veal, a small onion, and a little parsley, and boil until the veal almost disappears.

Make the glace

  1. Let the stock stand and skim all the grease off, then strain it and add to it the ground chicken with a pinch of allspice, salt, and pepper, and boil for about 45 minutes.

  2. Pour the mixture into molds, and turn out when it has hardened.

  3. Serve with mayonnaise dressing.

Nutrition, whole recipe (rough)

55Calories
2 gProtein
0 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Allspice1 tsp ground (1.9g)5
Salt1 tsp (6g)0

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

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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.

  1. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Onion + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,270 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Chicken (in the method)
Provides the meat and bones that build the flavour and body of the stock.
Veal (in the method)
Adds gelatin-rich body so the stock sets firmly when chilled.

The step that matters

Skimming the grease before adding the chicken. Fat left on the stock can make the set glace greasy and cloudy. Letting it stand lets fat rise to the surface, so it can be removed cleanly before straining and reducing.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against allspice, pepper. 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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