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Braised Boned Chicken

A braised boned chicken used to make stock, simmered with vegetables and veal knuckle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Braised Boned Chicken

Ingredients

Directions

Prepare

  1. Wrap the boned chicken in cheesecloth and tie the ends securely.

  2. In a saucepan, combine the chicken bones, carrot, onion, parsley, bay leaf, cloves, peppercorns, and veal.

  3. Add enough water to cover the vegetables and bones.

Simmer

  1. Place the wrapped chicken in the pot, cover, and simmer for four hours.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Chicken
Gives the stock its main meaty flavour and body as it simmers.
Veal knuckle
Adds gelatin from its bones, giving the stock more body and a richer mouthfeel.
Peppercorns
Release a mild, warm spice aroma into the stock during long simmering.

The step that matters

Simmer gently with the lid on. A gentle simmer extracts flavour and gelatin slowly, while a hard boil makes the stock cloudy and greasy. Keeping the lid on limits evaporation so the liquid stays covered over the four hours.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (chicken, carrot, onion, parsley, clove, veal):

  1. Thymefits about as well
  2. Marjoramfits about as well
  3. Celerythe original
  4. Cuminfits about as well

Fit is the average pairing score against chicken, carrot, onion, parsley, clove, veal. Candidates are from the same food group and used in at least 100 recipes.

“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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