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Chicken Cheese

A chilled gelatin dessert made from boiled chicken, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Cheese

Ingredients

Directions

Cook the chicken

  1. Boil the chickens in as little water as possible until tender.

  2. Chop the cooked chicken finely.

  3. Season the chicken with salt, pepper, and a little butter.

Set and serve

  1. Dissolve a little gelatin in the water used to boil the chickens.

  2. Pack the chopped chicken into a jelly mold.

  3. Pour the gravy over the chicken and refrigerate until set.

  4. Serve cold.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + gelatintop 30% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: beta-pinene (pine, resin).

  5. Butter + gelatintop 33% of all pairs
    Smell alikelow
    Cooked together311 recipes

    Shared aroma: maltol (caramel, sweet).

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

What each ingredient does

Chickens
Form the main body of the dish and, when boiled, release flavour into the cooking liquid.
Gelatin
Sets the cooking liquid into a firm jelly that holds the chicken together when chilled.
Butter
Adds richness and moisture to the seasoned chicken.

The step that matters

Dissolve a little gelatin in the water used to boil the chickens.. Gelatin must fully dissolve in warm liquid before chilling, or it will not set evenly and the jelly may form lumps or weak patches.

“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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