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Boned Chicken

A chilled chicken dish made by boiling a whole chicken, removing the meat, and then reboiling the bones with lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Boned Chicken

Ingredients

Directions

Prepare the chicken

  1. Cut the chicken into small pieces and remove the skin.

  2. Pour cold water over the chicken and boil until the bones easily slip out of the meat.

  3. Remove the meat and return the bones to the pot to boil longer.

Make the jelly

  1. Chop the meat.

  2. Mix the chopped meat with the rind of one lemon, adding the lemon juice to the boiling liquid.

  3. Season the meat well.

  4. Place the seasoned meat in a jelly mold.

  5. Strain the reduced broth over the meat in the mold.

  6. Refrigerate overnight.

Serve

  1. Serve with salad.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Provides the meat that sets into the jelly and the flavour of the broth.
Cold water
Extracts collagen and flavour from the bones as it simmers, forming the broth.
Lemon
Its juice adds acidity and its rind adds bright aroma to the broth and meat.

The step that matters

Boil the broth until the bones release the meat. Simmering gently from cold water extracts gelatin from the bones, which lets the broth set. Boiling too hard can cloud the broth and toughen the meat.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Mangofits less well
  4. Grapefits less well

Fit is the average pairing score against chicken, pepper. 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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