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Boned Chicken

A boned chicken stuffed with forcemeat and bacon, roasted or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Boned Chicken

Ingredients

Directions

Prepare the chicken

  1. Remove pin feathers from the chicken.

  2. Singe the chicken.

  3. Cut off the head and legs of the chicken without drawing it.

  4. Place the chicken breast down on a board.

Bone the chicken

  1. Make a cut along the backbone.

  2. Scrape the flesh from the backbone to the shoulder blade.

  3. Follow the bone to the wing, cutting ligaments and tendons.

  4. Remove flesh from the ribs.

  5. Disjoint the thigh bone.

  6. Remove flesh from the leg.

  7. Carefully free the wing and leg bones on the other side.

  8. Remove the wishbone.

  9. Push the flesh down to the breastbone.

  10. Remove the crop.

  11. Cut a circular opening around the vent.

  12. Take out the internal organs, leaving the flesh.

  13. Wipe the inside with a damp cloth.

Stuff and cook

  1. Sprinkle with salt and pepper.

  2. Fill with forcemeat.

  3. Sew up the back.

  4. Truss for roasting.

  5. Cover the breast with bacon slices.

  6. Roast for 20 minutes per pound plus an additional 20 minutes.

  7. Alternatively, wrap in muslin and steam until tender.

  8. Mold in Aspic Jelly.

  9. Save bones for stock.

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. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Provides the whole meat body that is boned and wrapped around the filling.
Forcemeat
Fills the cavity, adding moisture and richness as it cooks inside the bird.
Slices of bacon
Laid over the breast, they baste the meat with fat and help it brown and stay moist.

The step that matters

Cut a circular opening around the vent. The skin is the pouch that holds the filling, so tearing it at the vent or elsewhere lets stuffing leak out during cooking. Careful, even cuts keep the skin intact.

“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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