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Boned Chicken

A boiled chicken whose meat is removed, chopped, seasoned, and reassembled in a mold with broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Boned Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chickens in a small amount of water with a little coarse sea salt until thoroughly cooked.

  2. Remove all the meat from the bones, discarding the skin, and keep the light and dark meat separate.

  3. Chop the meat and season with salt and pepper to taste.

Mold and set

  1. In a mold or crock, layer the light and dark meat until all is used.

  2. Add about 1 cup of the boiling liquid and place a small weight on top.

  3. Once cooled, slice the chicken.

  4. For a variation, mix all the meat together with the pounded cracker and the boiling liquid before placing in the mold.

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

    Shared aroma: piperonal (bitter, coconut).

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.
Boiling liquid
Adds moisture and savory flavor that helps the chicken hold together as it sets.
Pounded cracker
Binds the chopped meat and absorbs liquid in the optional variation.

The step that matters

Adding the boiling liquid and weight. Enough cooking liquid keeps the chopped meat moist, and gentle weight presses the pieces together so the mold sets firm and sliceable once 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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