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Stewed Chickens

A simple stew of whole chickens simmered with mace, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and mace are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 1,208 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stewed Chickens

Ingredients

Directions

Prepare

  1. Half boil the chickens.

  2. Remove the chickens to a pewter dish.

  3. Cut them into joints, removing the breast bones.

Stew and serve

  1. If there isn't enough liquid, add a few spoons of the boiling water.

  2. Add the blade of mace and salt.

  3. Cover with another dish.

  4. Place over a stove or chafing dish of coals.

  5. Let it stew until the chickens are cooked through.

  6. Serve hot.

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 + macetop 31% of all pairs
    Smell alikelow
    Cooked together1,208 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chickens
Provide the main meat, which becomes tender and moist as it stews in its own liquid.
Mace
Adds a warm, aromatic spice flavour to the stewing liquid and meat.

The step that matters

Stew until the chickens are cooked through. Poultry must reach a fully cooked temperature throughout to be safe to eat. Slow, covered stewing at a gentle heat cooks the joints evenly and keeps the meat tender rather than dry.

“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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