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Ham and Chickens Roasted, with Gravy Sauce

A roasted ham and whole chicken served with gravy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and chicken are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Ham and Chickens Roasted, with Gravy Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Roast

  1. Preheat the oven to 350°F (175°C).

  2. Roast the ham and chicken until fully cooked, about 1.5 to 2 hours.

Make and serve

  1. Prepare the gravy sauce while the meat is roasting.

  2. Serve the ham and chicken with the gravy sauce.

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. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Ham
Provides the main savory, cured meat flavor and a firm, sliceable texture.
Whole chicken
Provides the main lean meat, which cooks through and browns in the oven.
Gravy sauce
Adds moisture and savory flavor to the roasted meat when served.

The step that matters

Roast until fully cooked. A whole chicken and a ham are thick, so the centre can stay underdone while the outside browns. Checking that the thickest part is fully cooked matters for food safety and for juicy 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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