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Chicken Fricassee

A stew of boiled chicken and celery served over biscuits, thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Fricassee

Ingredients

Directions

Cook the chicken

  1. Place the cut-up chicken in a kettle and cover with cold water.

  2. Add salt or sliced salt pork if desired.

  3. Boil until tender.

  4. Remove the chicken.

  5. Cut it into pieces.

  6. Add chopped celery.

Make the gravy

  1. Thicken the gravy with flour moistened with water or milk.

  2. Use butter for seasoning instead of salt pork if preferred.

  3. Add oysters for extra flavor.

Serve

  1. Prepare hot baking powder biscuits on a platter.

  2. Place the chicken on the biscuits.

  3. Pour it over the chicken and biscuits.

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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Celery + biscuittop 11% of all pairs
    Smell alikemoderate
    Cooked together150 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken
Provides the main meat and flavor, which cooks tender in simmering water.
Flour
Thickens the cooking liquid into a smooth gravy when moistened first.
Baking powder biscuits
Soak up the gravy and act as the base for serving the chicken.
Celery
Adds aromatic, savory flavor to the cooking liquid and gravy.

The step that matters

Thicken the gravy with flour moistened with water or milk. Flour added directly to hot liquid clumps, because its starch granules swell unevenly. Mixing it into cold water or milk first disperses the particles so the gravy thickens smoothly.

Swap the celery

How well each one fits the dish's main ingredients (chicken, pork, biscuit, flour, milk, butter, oyster):

  1. Capersfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Celerythe original

Fit is the average pairing score against chicken, pork, biscuit, flour, milk, butter, oyster. 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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