Skip to main content
Main

Cold Hash

A chilled chicken hash made with cooked chicken, butter, pepper, salt, and chicken broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Cold Hash

Ingredients

Directions

Prepare the chicken

  1. Boil the chicken until tender.

  2. Remove all bones and chop the meat finely.

Season and moisten

  1. Season the chopped meat with butter, pepper, and salt.

  2. Add enough of the chicken's cooking liquid to moisten the mixture.

  3. Simmer for a few moments.

Set and serve

  1. Transfer the mixture to a mold and let it cool.

  2. Slice nicely before serving.

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. Butter + peppertop 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

Chicken
Provides the main protein and the body of the dish, which sets as it cools.
Butter
Adds fat and richness, carrying flavour through the chopped meat.
Chicken cooking liquid
Adds moisture so the chopped meat holds together and does not dry out.

The step that matters

Add enough cooking liquid to moisten the mixture. Chopped cooked meat dries out easily. Too little liquid leaves a crumbly texture, while the gelatin in the broth helps the mixture bind and set as it cools.

“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 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes