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Minced Chicken

A simple dish of finely chopped chicken cooked with gravy or water and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Minced Chicken

Ingredients

Directions

Prepare

  1. Chop the remnants of chicken very fine.

Heat and serve

  1. Heat the chicken with a little gravy or moisten it with water.

  2. When hot, add a little butter.

  3. Ensure the mixture is not too dry or too moist.

  4. Serve on a hot platter.

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

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

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

What each ingredient does

Chicken
Forms the main body of the dish, with its texture depending on how finely it is chopped.
Gravy or water
Adds moisture and flavour so the minced chicken stays tender while it heats.
Butter
Adds richness and a smooth, moist finish to the cooked chicken.

The step that matters

Keep the mixture balanced in moisture. Minced meat dries out and turns tough when it has too little liquid, while too much liquid makes it soggy and loose. Adding gravy or water gradually and checking the texture helps the chicken stay tender and hold together.

“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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