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Chickex Cheese

A dish made by boiling chicken, removing bones, finely chopping the meat, seasoning, adding cooking liquid, molding, and slicing.

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 ↓

Chickex Cheese

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the chicken

  1. Boil the chickens until tender.

  2. Remove all bones and chop the meat finely.

Season and shape

  1. Season with salt, pepper, and butter.

  2. Add enough of the cooking liquid to keep it moist.

  3. Mold into your desired shape.

Chill and serve

  1. Once cold, turn out and cut into slices.

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 is chopped, seasoned, and molded into the set loaf.
Liquor from boiled chickens
Adds moisture so the chopped meat stays moist and holds together.
Butter
Adds richness and fat, giving the meat a softer, smoother texture.

The step that matters

Add enough of the cooking liquid to keep it moist. Chopped cooked meat dries out easily, and too little liquid leaves it crumbly. Adding enough broth keeps it moist and helps it bind when pressed into shape and chilled.

“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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