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Roast Chicken, with Giblet Sauce

A whole chicken roasted and stuffed as you would a turkey, served with giblet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and turkey work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 688 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Roast Chicken, with Giblet Sauce

Ingredients

Directions

  1. Prepare the chicken as you would a roast turkey, using half the amount of stuffing.

  2. Optionally, fill the chicken with chestnut stuffing like you would for a turkey.

  3. Cook for 15 minutes per pound.

  4. Baste the chicken every 10 minutes to prevent it from drying out.

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 + turkeytop 7% of all pairs
    Smell alikemoderate
    Cooked together688 recipes

    Shared aroma: (z)-4-decenal (green, must).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. 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
Forms the main body of the dish, cooking through as it roasts.
Stuffing
Fills the cavity, adding moisture and flavour to the inside of the bird as it cooks.

The step that matters

Baste the chicken every 10 minutes. Regular basting spreads melted fat and juices over the surface, helping keep the meat moist and the skin from drying out during a long roast.

“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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