Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓
Stewed Chicken
Ingredients
Directions
Prepare the chicken
Cut off the legs and separate at the joint into drumstick and second joint.
Cut off the wings and remove the tips; repeat on the other side.
Separate the wishbone with the meat from the breast; cut through the ribs to separate the breast from the back.
Cut the back crosswise in the middle and cut the side bones apart lengthwise.
Cook the neck and wing tips with the giblets.
Stew and finish
Cover the chicken pieces with boiling water and boil for 5 minutes.
Reduce heat and simmer until tender, about 30 minutes.
After 30 minutes, add 4 tablespoons of coarse sea salt.
Once the chicken is tender, remove the pieces and keep warm.
If the stock is less than 3 cups or if more gravy is desired, add water or milk to reach the desired amount.
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.
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Chicken + milktop 13% of all pairsSmell alikemoderateCooked together4,389 recipes
Shared aroma: 1-hexanal (fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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