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Potted Chicken

Potted chicken is a preserved chicken dish made by pounding meat with butter and spices, then sealing in jars with clarified drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potted Chicken

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potted Chicken

Ingredients

Directions

Prepare the chicken

  1. Remove the meat from the bones of the cold roast fowl, discarding gristle and skin.

  2. Cut the meat into small pieces and pound it in a mortar with the butter until smooth.

Season and pot

  1. Gradually add salt, cayenne, and nutmeg or mace while continuing to pound.

  2. Pack the mixture into small jars, leaving an inch of space at the top.

  3. Fill the remaining space with clarified drippings, ensuring they adhere to the sides of the jar to exclude air.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  3. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cold roast fowl
Provides the meat that forms the body of the potted mixture.
Butter
Adds richness and fat, giving the pounded meat a smooth, spreadable texture.
Clarified drippings
Forms a fat seal over the top that keeps air out of the jar.

The step that matters

Filling the jar with clarified drippings. Fat must reach the sides of the jar and cover the surface fully, because any gap lets air in, which lets the potted meat spoil sooner.

Swap the nutmeg

How well each one fits the dish's main ingredients (meat, butter, pepper, ham):

  1. Thymefits better
  2. Parsleyfits better
  3. Celeryfits about as well
  4. Nutmegthe original

Fit is the average pairing score against meat, butter, pepper, ham. 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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