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Onion Stuffing for Chicken

A savory onion and pickled pork filling for braising chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Onion Stuffing for Chicken

Ingredients

Directions

Prepare the filling

  1. Beat the egg yolk thoroughly, then mix in hot vinegar, powdered thyme, and enough minced parsley to thicken.

  2. Boil the onion in three or four waters until tender, then press and mince it finely.

  3. Combine the minced onion with the vinegar mixture.

  4. Add the chopped pickled pork, pepper, and salt.

Cook and serve

  1. Stuff the mixture into a chicken and braise it.

  2. Serve with white sauce.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Egg yolk
Binds the filling together and helps it hold its shape.
Onion
Adds bulk and mild sweetness, becoming soft and tender after boiling.
Pickled pork
Adds salty, savory flavor and a chewy texture to the stuffing.
Parsley
Thickens the mixture and adds fresh, herbal aroma.

The step that matters

Boiling the onion until tender. The onion must be fully softened before mincing; if it stays firm, the stuffing will be coarse and crunchy. Pressing removes excess water so the filling does not turn soggy during braising.

Swap the onion

How well each one fits the dish's main ingredients (egg, vinegar, thyme, parsley, pork, pepper):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against egg, vinegar, thyme, parsley, pork, pepper. 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.

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