Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fowl Roast, Stuffed
Ingredients
Directions
Prepare the fowl
Select a large plump fowl and fill the breast with forcemeat.
Truss the fowl firmly as you would for a plain roast.
Dredge the fowl with flour.
Roast and serve
Roast it over a bright fire for nearly or quite an hour, depending on size.
Remove the skewers and serve with brown gravy and bread sauce.
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.
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Meat + flourtop 28% of all pairsSmell alikelowCooked together5,529 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Forms the main roast, and its size sets how long it needs to cook through.
- Flour
- Dusted on the surface, it helps the skin brown and crisp in the oven.
- Forcemeat
- Fills the breast cavity, adding flavour and moisture to the surrounding meat as it cooks.
The step that matters
Roasting time over a bright fire. Time depends on the bird's size, so a larger fowl needs longer to cook through. Checking that the thickest parts, and the centre of the stuffing, are fully cooked prevents underdone meat, while overcooking dries the breast.
“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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