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Chicken Pudding

A baked dish of stewed chicken in a sweet milk and flour batter, topped with a thickened broth sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chicken

  1. Stew the chickens until thoroughly cooked.

  2. Remove the chicken from the broth and place it in a baking dish.

Make the batter and bake

  1. In a bowl, mix the flour, sweet milk, melted butter, and beaten eggs until well combined.

  2. Pour the batter over the chicken in the baking dish.

  3. Bake at 400°F (200°C) for one hour.

Make the sauce

  1. For the sauce, thicken the reserved broth with flour, and season with butter, salt, and pepper to taste.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Eggs
Bind the batter and help it set into a firm, custard-like pudding when baked.
Flour
Thickens the batter so it holds together, and thickens the broth for the sauce.
Sweet milk
Adds moisture and richness to the batter, helping it bake tender.
Butter
Adds fat for richness and flavour in the batter and the sauce.

The step that matters

Thoroughly cooking the chickens. Chicken must reach a safe internal temperature before it goes into the dish, since the batter bakes only until set and will not fully cook the meat.

“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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