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Marinade of Chickens, Fried in Batter

This dish is marinated chicken pieces fried in batter after roasting and simmering in a seasoned liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Marinade of Chickens, Fried in Batter

Ingredients

Directions

Prepare the chicken

  1. Roast the chickens until done, then cut them into neatly trimmed joints.

  2. Drain the chicken pieces.

Make the marinade

  1. In a stewpan, combine the onion, carrot, celery, parsley root, green onions, parsley, and garlic with the butter, bay leaf, thyme, mace, and cloves.

  2. Fry the mixture until light brown.

  3. Moisten the mixture with Sherry and French vinegar.

  4. Add a little coarse sea salt and mignonette pepper.

  5. Simmer gently until the vegetables are thoroughly cooked.

  6. Strain the mixture through a fine sieve to extract the flavors.

Fry and serve

  1. Dip the chicken pieces into light batter.

  2. Fry the battered chicken in hot hog's lard until golden brown.

  3. Serve on a napkin with fried parsley and your choice of 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

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 and cut into joints for frying.
Butter
Adds richness and carries the flavors of the aromatics as they fry.
Sherry
Adds sweetness and depth to the marinade liquid.
French vinegar
Adds acidity that moistens and flavors the chicken.
Light batter
Forms a crisp golden coating when fried.

The step that matters

Fry the battered chicken in hot lard until golden brown. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the coating quickly and browns it, keeping the chicken from soaking up oil.

Swap the clove

How well each one fits the dish's main ingredients (chicken, onion, carrot, celery, parsley, garlic, butter):

  1. Thymefits better
  2. Cuminfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against chicken, onion, carrot, celery, parsley, garlic, butter. 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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