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Chicken Pate

A spreadable chicken pate made by boiling chicken, seasoning, adding broth, and molding into a sliceable loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Pate

Ingredients

Directions

Prepare the chicken

  1. Boil the chickens until tender.

  2. Remove bones and skin, then chop the meat finely.

Make the pâté

  1. Season with coarse sea salt, butter, and pepper.

  2. Add broth to achieve a moist consistency.

  3. Press mixture into a mold.

Chill and slice

  1. Once cold, slice thin.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

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

    Shared aroma: piperonal (bitter, coconut).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chicken
Forms the main body of the pâté, providing its protein structure and substance.
Butter
Adds fat and richness, giving the pâté a smooth, soft texture.
Broth
Adds moisture so the chopped meat holds together as a moist mixture.

The step that matters

Add broth to achieve a moist consistency. Finely chopped cooked meat dries out easily and can turn crumbly. Adding liquid gradually helps it bind and stay spreadable, so add it in measured amounts and check the texture as you go.

“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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