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Chicken Larded and Roasted

A young chicken larded with bacon, roasted with butter and salt, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Larded and Roasted

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and roast

  1. Prepare the chicken by larding it with strips of firm fat bacon.

  2. Place the chicken in a baking pan.

  3. Add butter and salt to the pan.

  4. Roast in a 400°F (200°C) oven, basting every 10 minutes.

  5. Roast for 15 minutes per pound if the chicken is young.

Serve

  1. Serve with brown 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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Young chicken
Forms the main meat, which cooks through during roasting and carries the flavour of the dish.
Butter
Adds fat that helps the roasted skin brown and gives the pan juices a richer flavour.

The step that matters

Roast and baste every 10 minutes. Lean meat dries out in dry oven heat. Basting spreads the fat and pan juices over the surface, keeping it moist and helping the skin brown evenly.

“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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