Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Boned Chicken
Ingredients
Directions
Prepare the chicken
Cut the chicken down the back, keeping the knife close to the bones.
Remove the bones, leaving the wings and drumsticks intact.
Stuff and truss
Fill the chicken with the stuffing made from veal, salt pork, savory, lemon juice, and lemon oil.
Sew up the chicken.
Tuck the wings.
Tie the back.
Tie the legs close to the sides.
Lay the chicken on its back.
Bake and serve
Insert diced salt pork into small incisions made over the breast.
Do not remove the skin from the pork laid on the chicken.
Baste often while baking.
Serve with tomato sauce.
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.
-
Chicken + porktop 2% of all pairsSmell alikestrongCooked together5,417 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
-
Summer savory + lemontop 6% of all pairsSmell alikestrongCooked together115 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Veal + porktop 11% of all pairsSmell alikemoderateCooked together4,930 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Pork + summer savorytop 13% of all pairsSmell alikemoderateCooked together239 recipes
Shared aroma: myrcene (balsamic, herbaceous).
-
Chicken + vealtop 13% of all pairsSmell alikemoderateCooked together2,243 recipes
Shared aroma: 3-butanedione (buttery, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Forms the main body of the dish, cooked whole after boning and stuffing.
- Cooked veal
- Adds savory meat flavor and bulk to the stuffing inside the chicken.
- Salt pork
- Adds fat that bastes the chicken and enriches the stuffing and flavor.
- Lemon juice
- Adds acidity that brightens the rich meat and fat.
The step that matters
Baste often while baking. Frequent basting spreads fat and juices over the surface, helping the skin brown and keeping the lean meat from drying out during roasting.
“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.
You might also like
Chicken Broth257 recipes
Lemon Sauce236 recipes
Chicken Soup156 recipes
Pork Cake107 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.