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Chicken Ramekins

A baked chicken and cream mixture cooked in individual ramekins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Ramekins

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Ramekins

Ingredients

Directions

Prepare the custard

  1. Chop the white meat of the chicken finely.

  2. In a saucepan, combine the cream and baking soda; heat gently.

  3. Add the chopped chicken to the cream and cook for 1 minute.

  4. Remove from heat and let cool.

Bake and serve

  1. Stir in the beaten yolks of the eggs, and season with salt and pepper.

  2. Fold in the beaten egg whites gently.

  3. Pour the mixture into buttered ramekin dishes.

  4. Bake until browned and serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

White meat of a raw chicken
Forms the body of the dish, setting into a tender, savory custard as it cooks.
Cream
Adds moisture and richness, keeping the custard soft and smooth.
Baking soda
Raises the pH of the mixture, promoting browning on the surface.
Eggs
Yolks bind and enrich the mixture; whites, folded in, add lightness and help it set.

The step that matters

Folding in the egg whites. Whites hold air only if beaten stiff and folded in gently; overmixing deflates them, leaving the ramekins dense instead of light and risen.

“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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