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Stewed Chicken with Salt Pork

A stew of chicken pieces cooked with salt pork, thickened with flour, finished with cream and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Stewed Chicken with Salt Pork

Ingredients

Directions

Prepare the chicken

  1. Prepare the chicken as you would for fried chicken, cutting it into pieces.

  2. Place the chicken in a kettle and cover it with cold water.

  3. Add the salt pork and boil until the chicken is tender.

Make the biscuits

  1. While the chicken is cooking, prepare some baking powder biscuits.

  2. Break open the biscuits and place them on a platter.

Assemble and serve

  1. Put the cooked chicken on top of the biscuits.

  2. Thicken the gravy with flour, add seasoning and cream, then pour it over the chicken.

  3. Serve immediately.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  4. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pork + biscuittop 16% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

    Shared aroma: nonanal (fat, citrus).

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, which becomes tender as it simmers in the liquid.
Salt pork
Adds savory, salty flavor to the cooking liquid and the gravy.
Flour
Thickens the gravy so it coats the chicken and biscuits.
Cream
Adds richness and body to the gravy.
Baking powder biscuits
Soft, absorbent base that soaks up the gravy under the chicken.

The step that matters

Boil until the chicken is tender. Chicken pieces cooked too briefly stay tough, while the simmering liquid is what softens the connective tissue. Check the meat with a fork rather than relying on time alone.

“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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