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Chaud-froid De Poulet

A boiled chicken served with a white sauce, seasoned with carrots, onions, cloves, bay leaf, and sweet herbs.

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 ↓

Chaud-froid De Poulet

Ingredients

Directions

Prepare

  1. Clean and truss the chicken.

  2. Tie the piece of fat pork over the chicken's breast.

  3. Place the chicken in a saucepan on a bed of chopped carrots and onions.

  4. Add cloves, bay leaf, and sweet herbs.

  5. Fill the saucepan with cold white broth or water.

Cook

  1. Bring to a rapid boil and skim off any foam.

  2. Reduce heat and simmer gently until the chicken is tender, about 30 minutes or more.

Make the sauce

  1. Prepare 1 quart of white sauce.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Chicken
Provides the main protein, which becomes tender and firm as it simmers gently.
Fat pork
Bastes the breast with melting fat, keeping the lean meat moist during cooking.
Carrots
Flavor base that sweetens the broth and perfumes the cooking liquid.
Onion
Flavor base that adds savory depth and aroma to the broth.
White sauce
Creamy coating that adds richness and moisture to the finished dish.

The step that matters

Skimming the foam after the rapid boil. Foam contains coagulated proteins and impurities that can cloud the broth and taint its flavor. Skimming them off keeps the liquid clear and clean-tasting before the heat is reduced to a gentle simmer.

Swap the clove

How well each one fits the dish's main ingredients (chicken, pork, carrot, onion, sauce):

  1. Garlicfits better
  2. Celeryfits better
  3. Gingerfits better
  4. Clovethe original

Fit is the average pairing score against chicken, pork, carrot, onion, sauce. 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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