Skip to main content
Main

Dieections Foe Boned Chicken

A boned chicken stuffed with force meat, pork fat, liver, and mushrooms, then boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Dieections Foe Boned Chicken

Ingredients

Directions

Prepare the chicken

  1. Remove all bones from the chicken.

  2. Lay the boneless chicken flat.

  3. Spread a layer of force meat over the chicken.

  4. Add strips of fat pork and the liver.

  5. Add a layer of mushrooms.

Stuff and sew

  1. Run a string around the edges of the chicken.

  2. Draw the string up like a wallet.

  3. Sew up the ends.

  4. Sew the cut made down the back.

  5. Roll the chicken tightly in a towel.

  6. Tie the ends like a sack.

  7. Tie two or three tapes around the middle as tightly as possible.

Boil and press

  1. Boil for 30 minutes per pound.

  2. Remove from the towel.

  3. Wipe off.

  4. Wrap in a clean towel.

  5. Lay on a platter.

  6. Cover with another towel.

  7. Place a weight on top.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  4. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  5. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Chicken
Forms the outer shell that holds the stuffing together during boiling.
Lean veal or lean fresh pork
Forms the lean forcemeat that gives the stuffing body and a firm, sliceable texture.
Eggs
Bind the chopped meat so the forcemeat holds its shape when cooked.
Fat pork
Adds fat and moisture that keeps the lean meat from drying out.
Mushrooms
Add moisture and savory flavour to the stuffing layer.

The step that matters

Tying the roll tightly before boiling. Loose wrapping lets the stuffing shift and gaps open during boiling, so the roll may fall apart or cook unevenly. Firm tying holds the forcemeat in place as the egg-bound meat sets.

Swap the allspice

How well each one fits the dish's main ingredients (chicken, egg, meat, clove, pork, liver, mushroom):

  1. Thymefits better
  2. Marjoramfits better
  3. Garlicfits better
  4. Allspicethe original

Fit is the average pairing score against chicken, egg, meat, clove, pork, liver, mushroom. 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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesPork CakePork Cake107 recipesCreamed ChickenCreamed Chicken89 recipes