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To Preserve Turkeys and Chickens

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

To Preserve Turkeys and Chickens

Ingredients

Directions

  1. Clean and joint the turkeys or chickens, cutting them up as for fricassee.

  2. Heat a frying pan and add drippings or butter. Sear the pieces on all sides.

  3. Transfer the seared pieces into an earthenware crock.

  4. Melt lard or clarified drippings and pour it into the crock until the meat is completely covered.

  5. Allow the crock to cool to seal the meat from air. Store in a cool place, avoiding freezing.

  6. When ready to use, remove the required amount, scrape off the fat, and prepare as 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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

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

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