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Chicken, Stuffed and Roasted or Fricasseed and Served on Toast or with Rice

A whole chicken stuffed with chosen filling, seasoned, roasted or fricassee, served on toast or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken, Stuffed and Roasted or Fricasseed and Served on Toast or with Rice

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. Season the outside of the chicken with salt and pepper.

Roast and serve

  1. Place the chicken in a roasting pan and dot with butter.

  2. Roast for about 1.5 hours or until the internal temperature reaches 165°F (74°C).

  3. Serve the chicken on toast or with rice.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Whole chicken
Provides the main protein that cooks through in the oven to a safe internal temperature.
Stuffing
Fills the cavity, adding flavour and moisture to the inside of the bird as it roasts.
Butter
Adds fat that promotes browning and a richer, moister skin on the roasted chicken.

The step that matters

Roast until the internal temperature reaches 165°F (74°C). Roasting time varies with bird size and oven, so the thickest parts may need checking. Reaching 165°F (74°C) is the temperature at which poultry is considered safely cooked.

“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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