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A Boiled Fowl

A boiled whole fowl seasoned with salt and optionally garnished with parsley or cauliflower.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and cauliflower match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

A Boiled Fowl

Ingredients

Directions

Cook the fowl

  1. Place the fowl in a large pot and cover with water.

  2. Add salt to taste and bring to a boil.

  3. Reduce heat and simmer until the fowl is cooked through.

  4. Remove the fowl from the pot and let it rest.

Carve and serve

  1. Carve the fowl by removing the legs and wings first.

  2. Separate the meat and neck-bones carefully.

  3. Serve garnished with parsley or cauliflower if desired.

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. Parsley + cauliflowertop 5% of all pairs
    Smell alikestrong
    Cooked together233 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fowl
Provides the main protein, which firms and turns opaque as it cooks through in simmering water.
Water
Cooks the fowl gently and evenly, keeping the meat moist as it simmers.

The step that matters

Simmer until cooked through. Once boiling, the heat must be lowered so the water simmers rather than churns. Vigorous boiling toughens the meat and breaks its surface, while gentle simmering cooks it evenly and keeps it tender and moist.

“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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