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Feicasseed Chicken

A chicken stew thickened with flour and flavored with salt pork, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Feicasseed Chicken

Ingredients

Directions

Cook the chicken and pork

  1. Place the chicken in a saucepan and cover with water. Season with salt and stew gently until tender.

  2. In a frying pan, cook the slices of salt pork until they are a fine, rich brown.

  3. Remove the chicken and pork from the pan.

Make the gravy

  1. Pour in the broth from the chicken and thicken it with brown flour mixed smooth with a little water.

  2. Season the gravy with pepper.

  3. Return the chicken and pork to the pan and let it simmer for a few minutes.

Serve

  1. Serve very hot.

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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: piperonal (bitter, coconut).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Chicken and flour barely smell alike, yet cooks put them together in 10,559 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Whole chicken
Provides the main meat, which becomes tender as it stews gently in water.
Salt pork
Browning in the pan adds rich colour and savoury, smoky flavour to the stew.
Brown flour
Thickens the chicken broth into a smooth gravy when mixed with water first.

The step that matters

Mixing the brown flour smooth with water before adding it. Flour added dry to hot liquid forms lumps that do not dissolve. Mixing it into a smooth paste with cold water first lets the starch disperse evenly, so the gravy thickens without lumps.

“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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