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Chicken Purée

A cooked chicken purée made by simmering chicken in water, seasoning, and blending with bone broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,092 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Purée

Ingredients

Directions

Prepare

  1. Clean and dry the chicken.

  2. Remove the flesh, cut it into slices, then into strips, and finally into small dice.

Make the purée

  1. Place the diced chicken in a pot and cover with cold water.

  2. Add salt and lemon juice if desired.

  3. Cook gently for 1.5 hours, then strain through a sieve.

Add bone liquor and finish

  1. Cook the bones in water for 4-5 hours, then strain the liquid and add it to the purée.

  2. Adjust the consistency with more bone liquor or thicken with roux or cereal as needed.

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

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

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

What each ingredient does

Chicken
Provides the main body and savoury flavour of the purée once cooked and broken down.
Bone liquor
Adds gelatin-rich body and concentrated flavour, and is used to adjust the final consistency.
Lemon juice
Adds a light acidity that brightens the flavour of the chicken.

The step that matters

Cook gently for 1.5 hours. Boiling vigorously toughens the proteins in the chicken and makes the liquid cloudy. Gentle heat keeps the meat tender and the purée smooth and clear once strained.

“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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