Skip to main content
Main

Chicken Milk

A chicken broth that sets into a jelly, then mixed with milk to make a drink.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Milk

one teacupful at a time

Ingredients

Directions

Prepare the chicken stock

  1. Clean the chicken thoroughly and remove the skin.

  2. Place the chicken in a saucepan and add celery, parsley, peppercorns, and salt.

  3. Cover the chicken with cold water and simmer until the meat falls apart.

  4. Strain the mixture into a bowl and let it cool until it forms a firm jelly.

  5. When needed, remove any fat from the top of the jelly.

Make the soup

  1. Combine equal parts of the jelly and fresh milk in a saucepan and boil together.

  2. Strain into a cup; one teacupful is sufficient at a time.

  3. Serve hot or allow to cool and form into jelly, optionally with a small strip of toast.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: 1-hexanal (fruit).

  3. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  4. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Celery + milktop 21% of all pairs
    Smell alikemoderate
    Cooked together3,491 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Chicken
Provides the meat and the rich, savory flavor of the stock and jelly.
Chicken jelly
Gives the soup body and a savory base once it is melted and boiled with milk.
Fresh milk
Adds creaminess and mild sweetness to the soup when boiled with the jelly.

The step that matters

Boiling the jelly with milk. Boiling milk can scorch or cause it to curdle on the bottom of the pan. Keeping the heat gentle and stirring helps the milk blend smoothly with the jelly.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, celery, milk):

  1. Thymefits better
  2. Rosemaryfits about as well
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, celery, milk. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipesCreamed ChickenCreamed Chicken89 recipes