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A Boiled Fowl

A boiled whole fowl seasoned with coarse sea salt and optionally garnished with parsley and 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

Prepare and cook

  1. Fill a large pot with water and add coarse sea salt.

  2. Bring the water to a boil and carefully add the whole fowl.

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

Carve

  1. To carve, fix a fork in the center of the breast.

  2. Disengage the leg from the skin and remove it with the wing.

  3. Remove the meat by cutting through the flesh and lifting it from the breast.

  4. Disengage the neck bones and cut through the tender ribs to separate the breast.

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

Whole fowl
Provides the meat; slow simmering softens its connective tissue, keeping the flesh tender and moist.

The step that matters

Reduce heat and simmer. A rolling boil toughens muscle fibres and can make the skin tear and the meat dry. A gentle simmer cooks the bird evenly and keeps it tender.

“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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