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Chicken Loaf

A loaf made from boiled chicken, butter, pepper, salt, and broth, chilled and sliced.

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 Loaf

Ingredients

Directions

Prepare the chicken

  1. Boil the chickens until tender.

  2. Remove the bones and chop the meat.

Season and mold

  1. Season the meat with butter, pepper, and coarse sea salt.

  2. Add enough of the boiling liquid to moisten the mixture.

  3. Pack the mixture into molds.

Chill and serve

  1. Refrigerate until cold, then turn out and slice.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Chickens
Provide the main meat that forms the body of the loaf.
Butter
Adds fat and richness, giving the loaf a smoother, softer mouthfeel.
Liquor from boiling chickens
Supplies moisture so the chopped meat holds together and stays tender.

The step that matters

Add enough of the boiling liquid to moisten the mixture. Chilled meat firms and dries as it sets. Too little liquid leaves the loaf crumbly, while the right amount of moisture lets it bind and slice cleanly.

“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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