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Plain Chicken Stew

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Biscuit and flour match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Plain Chicken Stew

Ingredients

Directions

  1. Joint the fowl and boil it in salted water until tender.

  2. Remove the fowl and place it on a platter covered with broken biscuits.

  3. Mix flour and water to a thick cream and pour it into the hot broth.

  4. Cook the broth until it thickens to your desired consistency.

  5. Pour the thickened broth over the chicken and serve with noodles.

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. Biscuit + flourtop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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