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Chicken Pcmada

A chicken pulp simmered for two hours, then pounded and mixed with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Pcmada

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken as described in 'Roasting a Fowl'.

  2. Cut the chicken in half down the middle of the back.

  3. Remove the flesh from half the chicken and cut it into small pieces.

Simmer

  1. Place the chicken pieces in a pot and sprinkle with salt.

  2. Cover the pot with a piece of paper.

  3. Fill a saucepan halfway with boiling water and place it on the stove.

  4. Stand the pot in the saucepan and let it simmer for two hours without covering it with water.

  5. After two hours, remove the pot from the saucepan.

  6. Carefully take the chicken pieces out with a spoon, retaining the liquid.

Make the pulp

  1. Pound the chicken pieces in a mortar until they form a pulp.

  2. Set a sieve over a basin and pass the pounded chicken through it, using a wooden spoon.

  3. Add a little chicken liquid to help it pass through more easily.

  4. Once all the chicken pulp is in the basin, stir in the cream.

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 + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Chicken
Provides the main body, flavour and protein base that the pulp is built from.
Cream
Adds richness and a smooth, velvety texture to the finished pulp.

The step that matters

Simmering in a water bath. The pot must stay in gently simmering water without its lid covered by water, so the chicken cooks slowly and gently rather than boiling. Harsh heat would toughen the proteins and make the liquid cloudy and less smooth.

“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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