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Mince Chicken with the Legs Broiled

A dish of minced chicken mixed with bechamel sauce, served with broiled chicken legs and toast garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mince Chicken with the Legs Broiled

Ingredients

Directions

Prepare the chicken

  1. Remove the fillets from the cooked chickens and slice them.

  2. Mince the fillets as finely as possible.

  3. Stir the minced chicken into the bechamel sauce.

Broil and heat

  1. Remove the legs from the chickens and take out the hind bone.

  2. Broil the legs until well browned on each side.

  3. Heat the minced chicken mixture until very hot.

Serve

  1. Pour the hot mince into a serving dish and place the broiled legs on top.

  2. Garnish with slices of toast and serve.

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 + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked chickens
Provide the meat for both the minced filling and the broiled legs.
Bechamel sauce
Binds the minced chicken with a smooth, creamy moisture.
Slices of toast
Add a crisp, dry contrast to the soft creamy mince.

The step that matters

Broil the legs until well browned on each side. Broiling uses intense radiant heat, so the surface can brown quickly and dry out if left unattended. Turning the legs helps them brown evenly without burning.

“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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