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Roast Fowl

Roast a whole fowl with optional butter, pepper, and sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Roast Fowl

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean the fowl thoroughly.

  2. For added moisture, place a small lump of butter covered with black pepper inside the fowl before roasting.

Roast and serve

  1. Preheat the oven to 400°F (200°C).

  2. Roast the fowl for 20 minutes, or 45 minutes if it is a very fine one.

  3. Serve with bread sauce, parsley and butter, or egg sauce if desired.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Whole fowl
Forms the main body of the dish, and its cooked meat is the centrepiece.
Butter
Adds moisture and richness to the meat as it melts during roasting.

The step that matters

Roasting time for the fowl. Roasting time depends strongly on the bird's size. Too short leaves the centre undercooked, while a fine bird roasted for the full time can dry out. Checking doneness with a thermometer is more reliable than relying on time alone.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (butter, pepper, bread, sauce, egg):

  1. Parsleythe original
  2. Capersfits about as well
  3. Nutmegfits about as well
  4. Tarragonfits less well

Fit is the average pairing score against butter, pepper, bread, sauce, egg. 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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