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Boned Chicken

A dish of boned chicken meat seasoned with salt and pepper, served in thin slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Boned Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken in minimal water until the meat falls from the bones.

  2. Remove all skin from the chicken.

Prepare the meat

  1. Chop the light and dark meat together.

  2. Season the meat with salt and pepper.

  3. Boil down the cooking liquid.

  4. Pour the boiled liquid over the meat.

  5. Place the mixture in a tin.

Press and serve

  1. Wrap the tin tightly in a cloth.

  2. Press the wrapped tin with a heavy weight for several hours.

  3. Cut the served meat into thin slices.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Its meat forms the dish's body; gelatin from bones and skin helps the pressed mixture set.

The step that matters

Boil down the cooking liquid. The cooking liquid carries gelatin and flavour from the bones and skin. Reducing it concentrates these so they bind the chopped meat as it cools. Reducing too far makes the set mixture overly firm and dry.

“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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