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Fkicassed Chicken

A boiled chicken soup with dumplings made from flour and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Fkicassed Chicken

Ingredients

Directions

Prepare the chicken

  1. Wash chicken pieces thoroughly.

  2. Soak in salted water for at least 1 hour.

Cook the soup

  1. Place chicken in kettle and cover with hot water.

  2. Add salt to taste.

  3. Bring to a boil.

  4. Cook for about 1 hour, depending on age of the bird.

Make and add the dumplings

  1. Mix flour with enough milk or water to form a stiff paste.

  2. Add a little salt to the mixture.

  3. Drop spoonfuls of dumpling mixture into kettle 15 minutes before serving, without lifting lid or stopping boil.

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 + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken
Provides the meat and flavour that make up the body of the soup.
Prepared flour
Forms a stiff paste that cooks into the dense, soft body of the dumplings.
Milk or water
Hydrates the flour so it binds into a stiff paste for the dumplings.

The step that matters

Drop the dumplings in and keep the boil going. Dumplings need to steam through in the simmering liquid. Lifting the lid or letting the boil stop drops the temperature, so the dumplings can turn gummy or sink and cook 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.

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