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Boned Chicken

A boiled chicken with meat removed, seasoned, reduced, pressed, and sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Boned Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken in minimal water until the meat falls off the bones.

  2. Remove all skin and chop the light and dark meat together.

  3. Season the meat with pepper and coarse sea salt.

Set and press

  1. Boil down the cooking liquid until reduced.

  2. Pour the reduced liquid over the meat.

  3. Place the mixture in a tin, wrap tightly in cloth, and press with a heavy weight for several hours.

  4. When ready to serve, cut into thin slices.

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 + 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 a sliceable block once pressed and chilled.
Cooking liquid (in the method)
Reduced into a concentrated broth that moistens the meat and helps it bind when cooled.

The step that matters

Boil down the cooking liquid until reduced. The reduced broth contains natural gelatin from the bones and skin, which sets as it cools and holds the chopped meat together. Too little reduction leaves it loose; too much can make it overly firm.

“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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