Name: Squabs, Chicken, Etc
Ingredients: squabs; chicken; partridge; pheasant; turkey; coarse sea salt

Why it works: Squab and pheasant share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Squabs, Chicken, Etc

Ingredients

Directions

Select tender parts of squabs or chickens for cooking.
Stew or broil the squabs or chickens.
For broiling, start with the flesh side facing the heat, then turn to the skin side.
Avoid scorching the skin while cooking.

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.

Squab + pheasanttop 1% of all pairs

Smell alikestrong

Cooked together2 recipes

Shared aroma: decanal (soap, orange peel).
Pheasant + turkeytop 5% of all pairs

Smell alikestrong

Cooked together33 recipes

Shared aroma: decanal (soap, orange peel).
Chicken + turkeytop 7% of all pairs

Smell alikemoderate

Cooked together688 recipes

Shared aroma: (z)-4-decenal (green, must).
Squab + chickentop 9% of all pairs

Smell alikemoderate

Cooked together27 recipes

Shared aroma: decanal (soap, orange peel).
Chicken + pheasanttop 9% of all pairs

Smell alikemoderate

Cooked together130 recipes

Shared aroma: decanal (soap, orange peel).