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Boned Turkey or Chicken

A boiled turkey or chicken loaf made by chopping the meat, seasoning, and pressing into a loaf shape.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and ham work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Boned Turkey or Chicken

Ingredients

Directions

Prepare the meat

  1. Boil the turkey or chicken in minimal water until the meat separates easily from the bones.

  2. Remove all skin from the meat.

  3. Chop the meat finely.

  4. Season the chopped meat with salt and pepper.

  5. Boil down the cooking liquid until reduced, then pour it over the chopped meat.

Shape and press

  1. Shape the mixture into a loaf, wrap it tightly in a cloth, and press with a heavy weight for a few hours.

  2. For a party dish, layer dark meat, light meat, and finely chopped tongue or ham.

Serve

  1. When ready to serve, slice the loaf thinly.

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. Turkey + hamtop 15% of all pairs
    Smell alikelow
    Cooked together303 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Turkey or chicken
Forms the body of the loaf; its cooked protein sets firm when pressed and cooled.
Cooking liquid (in the method)
Reduced and poured over the meat, it adds moisture and helps bind the chopped pieces together.

The step that matters

Pressing the loaf. Wrapping the loaf tightly and pressing it under a weight for several hours squeezes out excess liquid and packs the chopped meat together, so the slices hold their shape instead of crumbling.

“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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