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Chicken Rissoles

A whole chicken roasted with bacon, served with a stock-based gravy and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and watercress work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chicken Rissoles

Oven, in the book's wordsA moderately warm oven

Ingredients

Directions

The book says “a moderately warm oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Truss the chicken for roasting.

  2. Prick the entire surface of the breast with a metal skewer or trussing needle.

  3. Skewer the slices of bacon over the chicken.

Roast

  1. Baste well with hot fat and roast in a moderate oven at 350°F (175°C) for about 1 hour.

  2. Baste frequently.

  3. Remove the bacon a few minutes before serving to brown the breast.

Make the gravy

  1. Simmer the neck (and liver and gizzard if not trussed in the wings) in the stock.

  2. When the chicken is cooked, remove it to a dish and drain off all fat without disturbing the sediment.

  3. Pour the stock into the pot and boil for a few minutes.

  4. Season to taste.

  5. Strain into a sauceboat.

Serve

  1. Wash and drain the watercress.

  2. Season lightly with salt and pepper.

  3. Use as garnish.

  4. Serve both gravy and bread sauce separately.

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 + watercresstop 10% of all pairs
    Smell alikemoderate
    Cooked together983 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Bread + watercresstop 15% of all pairs
    Smell alikemoderate
    Cooked together307 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. 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
Forms the main body of the dish and provides the meat and juices for the gravy.
Bacon
Lays fat over the breast as it roasts, keeping the meat moist and helping it brown.
Stock
Forms the base of the gravy, carrying flavour from the simmered neck and giblets.
Fat
Basting fat conducts heat over the surface, promoting browning and a golden skin.

The step that matters

Remove the bacon a few minutes before serving. Leaving the bacon on too long can burn it, while removing it too early leaves the breast pale. A short final stretch uncovered lets the breast brown through Maillard browning.

“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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