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Chicken Pickled

A dish of boiled chicken meat pickled in vinegar and water with salt, pepper, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Pickled

Ingredients

Directions

Prepare

  1. Boil the chickens until the meat falls from the bones.

  2. Remove the skin, bones, gristle, and fat.

Pickle

  1. Place the meat in a stone jar.

  2. Pour the cold vinegar and boiling water over the meat.

  3. Add salt, pepper, and spices to taste.

  4. Let it sit for 2 days before using.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

    Shared aroma: piperonal (bitter, coconut).

  3. Chicken + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together3,344 recipes

    Shared aroma: sotolon (curry, maple).

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 is cooked, cleaned, and then pickled.
Cold vinegar
Acidity that preserves and sharpens the flavour of the meat.
Water from boiling chickens
Carries the chicken's flavour into the pickling liquid and helps cover the meat.

The step that matters

Pour the cold vinegar and boiling water over the meat. Vinegar is the preservative here, so the meat must be fully covered by the liquid. Any exposed meat can spoil or stay unpickled. Keeping the vinegar cold while the water is hot preserves the vinegar's sharpness as it is poured over the meat.

“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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