Name: Marinaded Fowl
Ingredients: 1 large fowl; 3 tablespoons oil; 3 tablespoons lemon juice; 1 bunch herbs and parsley; 2 eschalots; 2 teaspoons pepper; 2 teaspoons coarse sea salt

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Marinaded Fowl

Ingredients

Directions

Skin and cut up the fowl neatly.
Mix oil, lemon juice, herbs, eschalots, pepper, and salt to create a marinade.
Pour the marinade over the fowl and let it sit for 6 hours.
Drain the fowl pieces, dip them in egg, then coat with fine crumbs.
Fry the pieces until light brown and keep them hot.
Strain half of the marinade and heat it with 1 tablespoon brown roux and mushroom ketchup.
Serve the heated marinade around the fowl.

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.

Lemon + parsleytop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Lemon + peppertop 3% of all pairs

Smell alikestrong

Cooked together27,047 recipes

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