Why it works: Meat and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 2,445 recipes mention both. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
The recipe
Ingredients
Directions
Combine the mutton or veal shank with water or broth and the whole chicken in a large pot.
Add 2–3 leeks, pepper, and salt, then bring the mixture to a boil.
Reduce to a simmer and cook for 1 hour.
Add the remaining leeks and continue to simmer for an additional 45 minutes.
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 aroma chemistry they share, and how many recipes mention both.
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Meat + chickentop 5% of all pairsAroma overlapmoderateMentioned together2,445 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
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Mutton + chickentop 5% of all pairsAroma overlapstrongMentioned together471 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Chicken + leektop 5% of all pairsAroma overlapmoderateMentioned together165 recipes
Shared aroma: ethyl butyrate (apple, fruity).
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Mutton + meattop 6% of all pairsAroma overlapstrongMentioned together935 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
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Mutton + peppertop 7% of all pairsAroma overlapmoderateMentioned together5,442 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton or veal shank
- Gives the broth deep, rich meat flavor as it simmers for a long time.
- Leeks
- Add a mild onion-like sweetness and aroma to the soup.
“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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