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Chicken, Bread-crumbed

A roasted chicken coated with bacon, bread crumbs, and served with Espagnol sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Chicken, Bread-crumbed

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Roast the chicken

  1. Truss the chicken for roasting and pour ½ cup of melted dripping over it.

  2. Lay a slice of fat bacon on the breast.

  3. Roast in the oven at 400°F (200°C) for 30 minutes, basting frequently.

  4. Remove from the oven and brush the chicken with a beaten egg.

  5. Sprinkle thickly with lightly browned bread-crumbs.

  6. Return to the oven and roast for an additional 20 minutes.

Finish and serve

  1. Remove from the oven, carefully take out the skewers, and replace them with silver ones if available.

  2. Place the chicken on a dish, pour Espagnol sauce around it, and serve.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, cooking through as the centerpiece of the roast.
Egg
Beaten and brushed on, it helps the bread-crumbs adhere and encourages browning.
Bread-crumbs
Form a crisp, golden crust that gives the chicken its breaded texture.
Dripping
Fat that carries heat, keeps the chicken moist, and promotes even browning.
Fat bacon
Laid on the breast, it bastes the meat with its melting fat and adds savour.

The step that matters

Sprinkling the bread-crumbs. The crumbs should be lightly browned before going on, and sprinkled thickly so they form an even coat. Crumbs that are raw or thin can burn, scorch, or fall off as the chicken roasts.

“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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