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Marinade of Poultry

A whole fowl marinated in vinegar, stock, herbs, then fried and served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Marinade of Poultry

Ingredients

Directions

Prepare

  1. Soak the fowl joints in water for a short time.

  2. Prepare a mixture of vinegar, stock, salt, pepper, parsley, onion, chives, and bay leaf.

  3. Let the fowl marinate for three hours.

Fry and serve

  1. Dip the marinated joints into the beaten egg yolks.

  2. Fry the joints in hot oil until golden brown.

  3. Serve with fried parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Fowl
Forms the main protein that is marinated, coated and fried until crisp.
Vinegar
Acidic marinade that helps tenderize the meat and adds tang.
Beaten egg yolks
Coat the joints so they brown well and form a crisp, golden surface when fried.
Onion
Adds aromatic flavour to the marinade as it soaks into the meat.

The step that matters

Frying the joints in hot oil until golden brown. Oil that is too cool lets the coating absorb grease and turn soggy before it sets, while oil that is hot enough sets the egg coating quickly and browns it, keeping the chicken crisp outside.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, pepper, parsley, chive, egg):

  1. Shallotfits better
  2. Cucumberfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, pepper, parsley, chive, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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