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Poulets Au Truffles

A chicken stuffed with truffles and salt pork, boiled in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Poulets Au Truffles

Ingredients

Directions

Prepare the chicken

  1. Bone the chickens according to the directions provided.

  2. Place one chicken inside the other, breast against dark meat.

  3. Cut the salt pork into strips the size of a pencil.

  4. Make gashes in the thick parts of the meat to lay the pork strips evenly.

  5. Slice the truffles and distribute them evenly between the pork strips.

  6. Dredge with aromatic salt.

  7. Bring the two sides together and sew up the fowl in its original shape.

Cook and rest

  1. Wrap it tightly in a cloth and boil in lightly salted light stock for 2.5 hours.

  2. Let it rest in the kettle for 1 hour after boiling.

Finish and serve

  1. Remove the cloth, wipe with a towel dipped in hot water, and coat with aspic jelly or glaze.

  2. Slice thinly and arrange attractively on a flat platter, decorating with parsley and cut flowers.

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. Truffle + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 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

Chickens
Form the main body of the dish, and their meat is the element that is sliced and served.
Truffles
Provide the aroma and flavour that define the dish.
Salt pork
Adds fat and moisture, which keep the lean meat juicy during long gentle cooking.

The step that matters

Boiling the wrapped chicken. The bird must be wrapped tightly and kept at a steady, gentle simmer for the full time. Hard boiling can toughen the meat and break the bird's shape, while a loose wrap lets the stuffing shift and the pork and truffle separate from the meat.

“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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