Skip to main content
Main

Stewed Chicken with Salt Pork

A stew of chicken pieces cooked with salt pork, thickened with flour, seasoned, and finished with cream, served with biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 cooks, prepare baking powder biscuits.

  2. Break open the biscuits and place them on a platter.

Finish and serve

  1. Once the chicken is tender, thicken the gravy with flour, add seasoning and cream.

  2. Pour the gravy over the chicken and 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

Flour
Thickens the cooking liquid into a gravy as it binds with the liquid.
Cream
Adds richness and a smoother, silkier texture to the gravy.
Salt pork
Flavors the cooking liquid with salty, savory fat as the chicken simmers.
Baking powder biscuits
Provides a soft, absorbent base on which the gravy and chicken are served.

The step that matters

Thickening the gravy with flour. Flour must be stirred into the hot liquid so it disperses evenly; added in clumps, it stays lumpy and the gravy thickens unevenly.

“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 recipesPork CakePork Cake107 recipesCreamed ChickenCreamed Chicken89 recipes