Skip to main content
Main

Boned Chicken

A dish of boiled boned chicken seasoned with salt, pepper, butter, and egg yolks, served in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Boned Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken in minimal water until tender enough to slip from the bones.

  2. Chop the chicken a little.

  3. Return the chopped chicken to the water.

Season and mold

  1. Season the chicken with salt, pepper, and butter.

  2. Cook over heat for a bit longer.

  3. Pour the mixture into molds.

  4. Stir in the yolks of 2 or 3 eggs during the last cooking stage to enhance the dish.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken
Provides the protein structure and meaty body that holds the dish together.
Egg yolks
Add richness and help bind the mixture as it sets with gentle heat.
Butter
Adds fat for richness, smooth mouthfeel and flavour.

The step that matters

Stirring in the egg yolks. Egg yolks thicken when gently heated but scramble if the mixture is too hot or they are added too quickly. Stir them in off or low heat and keep stirring so they blend smoothly and set into a uniform texture.

“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 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes