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Poulet Au Riz Au Gras — Chicken with Rice Cooked in Broth

A chicken and rice dish cooked together in broth with carrots, onions, celery, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Poulet Au Riz Au Gras — Chicken with Rice Cooked in Broth

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Poach the chicken

  1. Truss the chicken and place it in a pan.

  2. Cover the chicken with broth and bring to a boil.

  3. Skim the broth, then add the carrot, onion, and celery.

  4. Cover the pan and let it simmer for 40 minutes.

Cook the rice

  1. Wash the rice and moisten it with broth, about three times the height of the rice.

  2. Cover the pan and cook the rice in the oven at 350°F (175°C) for about 20 minutes.

  3. Stir the rice with a fork and mix in a small piece of butter.

Serve

  1. Serve the rice on a dish with the chicken 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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Rice
Absorbs the broth as it cooks, becoming tender and flavourful while staying separate.
Butter
Adds fat and richness, giving the rice a smoother mouthfeel and a rounder flavour.
Chicken or veal broth
Supplies the liquid that cooks the rice and carries flavour from the chicken and vegetables.

The step that matters

Simmer the chicken gently. At a hard boil, meat proteins tighten and toughen, and the broth turns cloudy. A gentle simmer keeps the chicken tender and the broth clear.

Swap the clove

How well each one fits the dish's main ingredients (chicken, carrot, onion, celery, rice, butter):

  1. Parsleyfits better
  2. Thymefits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against chicken, carrot, onion, celery, rice, butter. 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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