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Pulled, Turkey, Fowl, or Chicken.

A pulled poultry dish simmered with broth, mace, shallot, lemon, and spices, then broiled and served with cream or egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pulled, Turkey, Fowl, or Chicken.

Ingredients

Directions

Prepare the chicken

  1. Skin the cold chicken, fowl, or turkey.

  2. Remove the fillets from the breasts and place them in a stewpan with the white meat, wings, side-bones.

Make the sauce

  1. Add the broth, pounded mace, minced shallot, lemon juice, lemon peel, salt, and cayenne pepper.

  2. Thicken the mixture with flour and butter, then let it simmer for 2-3 minutes until the meat is warm.

  3. For added richness, stir in cream or egg yolks before serving.

Broil and serve

  1. Score the legs and rump, season with pepper and salt, and broil until nicely browned.

  2. Serve the broiled legs and rump on or around the pulled chicken.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chicken
Forms the main body of the dish, pulled into shreds for texture.
Broth
Provides the liquid that moistens and flavours the meat.
Flour and butter
Thicken the broth into a sauce that clings to the meat.
Shallot
Adds a mild savoury aroma and sweetness to the sauce.
Lemon juice
Adds acidity that brightens the rich meat and broth.
Cream or egg yolks
Add richness and body to the sauce when stirred in.

The step that matters

Thicken the mixture with flour and butter. Flour must be cooked in the hot liquid with fat to avoid raw starch taste and lumps, and the sauce should be kept at a gentle simmer so it thickens smoothly.

Swap the mace

How well each one fits the dish's main ingredients (chicken, shallot, lemon, pepper, flour, butter, cream):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against chicken, shallot, lemon, pepper, flour, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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