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Mince Chicken with the Legs Broiled

A dish of minced roasted chicken mixed with béchamel sauce, topped with broiled chicken legs and toast slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mince Chicken with the Legs Broiled

Ingredients

Directions

Prepare the chicken

  1. Remove the fillets from the cold roasted chickens and slice them finely.

  2. Mince the sliced chicken as finely as possible and stir it into the béchamel sauce.

Broil and serve

  1. Cut off the legs, remove the hind bone, and broil them until browned on both sides.

  2. Heat the minced chicken mixture until hot, then pour it into a serving dish.

  3. Place the broiled legs on top, garnish with toast slices, and serve.

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 + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Roasted chickens
Supply the meat, which is minced into the filling and the legs that are broiled for the top.
Béchamel sauce
Adds moisture and creaminess, binding the minced chicken into a soft, cohesive filling.

The step that matters

Heating the minced chicken mixture. Heat it gently until just hot. Béchamel is a flour-thickened sauce that can scorch on the bottom of the pan or turn grainy and separate if it boils hard.

“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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