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Roast Stuffed Chicken with Tomato Conde Sauce

A roasted chicken stuffed with chosen filling, topped with a tomato sauce simmered with onion and garlic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Roast Stuffed Chicken with Tomato Conde Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the stuffing and fill the chicken cavity.

  3. Place the chicken in a roasting pan.

Make the sauce

  1. In a saucepan, heat olive oil and sauté onion and garlic until soft.

  2. Add tomato sauce, salt, and pepper; simmer for 10 minutes.

Roast and serve

  1. Pour the sauce over the chicken.

  2. Roast the chicken for about 1.5 hours, basting occasionally, until cooked through.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Whole chicken
Forms the main protein that cooks through and provides the roast's structure.
Tomato sauce
Adds moisture and acidity, and the sauce coats the chicken as it roasts.
Onion
Softens and sweetens as it sautés, building flavour for the sauce.
Garlic
Adds aroma and savoury depth as it softens in the hot oil.
Olive oil
Carries heat for sautéing the onion and garlic and adds richness to the sauce.

The step that matters

Roast until cooked through. Poultry must reach a safe internal temperature throughout, and the thickest parts, such as the stuffed cavity and thighs, take longest. Basting helps keep the surface moist during the long roast, but it does not replace checking doneness.

Swap the clove

How well each one fits the dish's main ingredients (chicken, tomato, sauce, onion, garlic, olive, pepper):

  1. Cuminfits better
  2. Thymefits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against chicken, tomato, sauce, onion, garlic, olive, pepper. 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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