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Boned Chicken

A boned chicken stuffed with lamb, seasoned with salt, pepper, summer savory, lemon juice, and salt pork, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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

  1. Pick and singe the chicken, then cut off the head and feet without drawing it.

  2. With a sharp knife, slit the chicken down the back and scrape the meat away from the bones.

  3. Leave the drumsticks and wing bones in, breaking them at the joints.

Stuff and shape

  1. Stuff the chicken with the lamb, seasoning with salt, pepper, summer savory, lemon juice, and salt pork.

  2. Shape the chicken as closely as possible to its original form and sew it up securely.

  3. Turn the ends of the wings under the back and tie or skewer them firmly.

  4. Tie the legs down close to the body for a plump appearance.

Bake

  1. Lard the chicken with two rows of fat on top.

  2. Bake until done, basting often.

  3. Add water to the pan as needed.

  4. Allow 15 minutes of baking time per pound.

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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Chicken + lambtop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Summer savory + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together115 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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, cooked whole around the stuffing.
Cold, cooked lamb
Provides the savoury filling that is packed inside the chicken.
Salt pork
Adds fat and savoury flavour to the stuffing as it renders during baking.
Lemon juice
Adds acidity that brightens the rich lamb and pork filling.

The step that matters

Basting and adding water. Whole birds dry out easily in the oven because the lean meat loses moisture as it cooks. Frequent basting and adding water to the pan keep the surface moist and help the skin brown evenly.

“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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