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Chicken Cheese

A dish of shredded chicken mixed with butter, salt, and pepper, cooked in its own broth until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Chicken Cheese

Ingredients

Directions

Cook the chicken

  1. Boil the chickens in enough water to cover them until tender.

  2. Remove the chickens and take out all the bones.

  3. Mince the meat finely and season with salt, pepper, and butter.

  4. Return the mixture to the boiling water and cook until the liquid is nearly gone.

Set and serve

  1. Pour the mixture into a deep dish, cover with a plate, and place a weight on top.

  2. Set aside in a cool place until firm.

  3. Slice and serve as a nice dish for Sunday evening tea.

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).

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

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chickens
Provide the meat that forms the body of the dish once minced and set.
Butter
Adds richness and fat, giving the minced meat a softer, more moist texture.

The step that matters

Return the mixture to the boiling water and cook until the liquid is nearly gone.. Reducing the liquid until nearly gone concentrates the flavour and leaves the mince thick enough to set firm rather than stay loose when cooled.

“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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