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Stewed Chicken with Salt Pork

A stew of chicken and salt pork, thickened with flour and finished with cream, served over baking powder biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Stewed Chicken with Salt Pork

Ingredients

Directions

Prepare the chicken

  1. Prepare the chicken as you would for fried chicken, cutting it into pieces.

  2. Place the chicken in a kettle and cover it with cold water.

  3. Add the salt pork and boil until the chicken is tender.

Make the biscuits

  1. While the chicken is cooking, prepare baking powder biscuits.

  2. Break open the biscuits.

  3. Place the biscuits on a platter.

Finish and serve

  1. Once the chicken is tender, place it on top of the biscuits.

  2. Thicken the gravy with flour.

  3. Add seasoning to taste.

  4. Add cream to taste.

  5. Pour the gravy over the chicken.

  6. Serve immediately.

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

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

  2. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  4. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

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

  5. Pork + biscuittop 16% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Chicken
Provides the main protein and, as it simmers, the broth that becomes the gravy.
Salt pork
Adds savory, salty fat flavor to the cooking liquid as it boils with the chicken.
Flour
Thickens the cooking liquid into a smooth gravy as it is stirred in.
Cream
Adds richness and body to the gravy, softening its flavor.
Baking powder biscuits
Serve as a soft base that soaks up the gravy beneath the chicken.

The step that matters

Thicken the gravy with flour. Flour must be stirred into the hot liquid evenly, or it clumps and leaves lumps. Mixing it first into a smooth paste with cold liquid helps it disperse before it thickens.

“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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