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 ↓
Roast Fowl
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.
Prepare
Remove the head and neck from the fowl to make gravy.
Truss the fowl according to your preferred method.
Roast
Roast the fowl in a 400°F (200°C) oven for 45 minutes.
Baste the fowl well during roasting.
Serve
Serve with egg sauce, bread sauce, or parsley and butter.
For a delicate presentation, serve on a bed of fried bread crumbs.
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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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, 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 body of the dish, and its fat and juices baste the meat as it roasts.
The step that matters
Basting the fowl well during roasting. Spooning the fat and juices over the surface keeps the skin from drying out and helps it brown evenly, while the meat underneath cooks through.
“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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