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To Prepare the Chicken for Serving and Cooking

Name: To Prepare the Chicken for Serving and Cooking
Ingredients: two pieces lengthwise; two lengthwise; six portions; 3 t-fat from frying-pan 1 t-butter 6 t-flour 1 t-salt 1/4 t-paprika 1-1/2 c-milk; 1 t-butter 6 t-flour 1 t-salt 1/4 t-paprika 1-1/2 c-milk 1 t-parsley chopped l; 6 t-flour 1 t-salt 1/4 t-paprika 1-1/2 c-milk 1 t-parsley chopped loosen the p; 1 t-salt 1/4 t-paprika 1-1/2 c-milk 1 t-parsley chopped loosen the pieces of c; 1/4 t-paprika 1-1/2 c-milk 1 t-parsley chopped loosen the pieces of chicken wh; 1-1/2 c-milk 1 t-parsley chopped loosen the pieces of chicken which have stuck; 1 t-parsley chopped loosen the pieces of chicken which have stuck to the fryin; 1-1/2 c-sugar 1/2 c-butter 2-1/2 c-flour 1/8 t-salt 2/3 c-milk 3 t-baking powder; 1/2 c-butter 2-1/2 c-flour 1/8 t-salt 2/3 c-milk 3 t-baking powder 1/4 t-cream o; 2-1/2 c-flour 1/8 t-salt 2/3 c-milk 3 t-baking powder 1/4 t-cream of tartar 1/2; 1/8 t-salt 2/3 c-milk 3 t-baking powder 1/4 t-cream of tartar 1/2 t-almond extra; 2/3 c-milk 3 t-baking powder 1/4 t-cream of tartar 1/2 t-almond extract 1 t-vani; 3 t-baking powder 1/4 t-cream of tartar 1/2 t-almond extract 1 t-vanilla 4 egg-w; 1/4 t-cream of tartar 1/2 t-almond extract 1 t-vanilla 4 egg-whites cream; 1/2 t-almond extract 1 t-vanilla 4 egg-whites cream the butter; 1 t-vanilla 4 egg-whites cream the butter; 4 egg-whites cream the butter; salt; paprika; parsley

Fried chicken pieces served with a gravy made from pan drippings, butter, flour, milk, and seasonings.

From an old cookbook · modernised transcription

By Louise Bennett Weaver and Helen Cowles LeCron · From a historical cookbook (Project Gutenberg) · 23 ingredients

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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Prepare the Chicken for Serving and Cooking

six portions

Ingredients

Directions

Prepare and brown the chicken

Cut the legs from the body.
Break the joint at the thigh and cut in two.
Cut off the neck and wings.
Break the breastbone and cut in two lengthwise.
Break the back in two pieces lengthwise, if desired.
Plunge the pieces into cold water and allow to drain.
Sprinkle each piece with salt and paprika, and roll in flour.
Place the fat in a frying-pan.
When very hot, add the chicken.
Allow all the pieces to brown thoroughly.

Cook and make the gravy

Cover the pan with a lid, add the water, lower the fire and cook over a moderate fire for thirty minutes.
Turn frequently to prevent scorching.
Loosen the pieces of chicken which have stuck to the frying-pan.
Add the butter and stir constantly until the butter bubbles.
Add the flour, salt and paprika and mix thoroughly.
Add the milk slowly.
Cook for two minutes.
Add the chopped parsley.
Pour the gravy into a gravy bowl for serving.

Make the cake

Cream the butter.
Add the sugar and continue creaming the mixture.
Mix and sift three times the flour, salt, baking powder and cream of tartar.
Add these dry ingredients alternately with the milk to the first mixture.
Add the almond and vanilla extracts.
Beat for two minutes.
Cut and fold in the egg-whites which have been stiffly beaten.
Pour the cake batter into a large, round loaf cake pan, having a hole in the center.

Bake and finish

Bake forty-five minutes in a moderate oven.
When the cake is removed from the oven, allow it to stand in a warm place for five minutes.
With a spatula and a sharp knife, carefully loosen the cake from the sides, and turn out onto a cake cooler.
When cool, cover with White Mountain Cream Icing.

Nutrition, whole recipe (rough)

319Calories

32 gProtein

20 gFat

1 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Cream	1 tbsp (15ml) heavy	51
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 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 Louise Bennett Weaver and Helen Cowles LeCron. Recipe from a historical cookbook (Project Gutenberg).

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.

Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Butter + almondtop 11% of all pairs

Smell alikemoderate

Cooked together9,245 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Flour: Thickens the gravy with the fat and gives the cake its structure.
Butter: Adds fat for flavor and richness in the gravy and the cake batter.
Milk: Adds liquid that turns the flour mixture into smooth gravy and moistens the cake.
Egg whites: Whipped air lifts and lightens the cake batter as it bakes.
Baking powder: Releases gas in the batter so the cake rises.
Sugar: Sweetens the cake and helps it brown.

The step that matters

Cut and fold in the egg-whites. Stiffly beaten egg whites hold air that gives the cake its lift. Folding gently, rather than stirring, keeps that air from deflating the batter before it bakes.

Swap the parsley

How well each one fits the dish's main ingredients (butter, flour, milk, chicken, sugar, cream, almond):

Cinnamonfits better
Nutmegfits better
Turmericfits better
Parsleythe original

Fit is the average pairing score against butter, flour, milk, chicken, sugar, cream, almond. 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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To Prepare the Chicken for Serving and Cooking

To Prepare the Chicken for Serving and Cooking

Ingredients

Directions

Prepare and brown the chicken

Cook and make the gravy

Make the cake

Bake and finish

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

The step that matters

Swap the parsley

More chicken with gravy recipes

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