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Roasted Boned Chicken

Roasted boned chicken stuffed with forcemeat, coated in salt pork, and baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Roasted Boned Chicken

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Spread the boned chicken skin side down on a board.

  2. Turn the flesh of the legs and wings right side out and stuff them with forcemeat.

  3. Evenly distribute the mignon fillets over the dark meat and dredge with salt and pepper.

  4. Make a roll of the stuffing and place it inside the chicken.

  5. Draw the skin up and sew it securely.

  6. Turn the chicken over, position the legs and wings like a trussed fowl, and tie it securely.

Roast and serve

  1. Cover the chicken with slices of salt pork and roast in a 400°F (200°C) oven for 20 minutes per pound, basting frequently.

  2. Remove the pork during the last 15 minutes, dredge the chicken with flour, and let it brown.

  3. Serve with giblet or tomato 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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

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

  5. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 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

Forcemeat (stuffing)
Fills the boned chicken, adding moisture and body as it cooks inside the bird.
Slices of salt pork
Laid over the chicken, it bastes the meat with fat and adds savory flavor as it renders.
Flour
Dusted on the chicken near the end, it helps the skin brown and crisp.

The step that matters

Remove the pork during the last 15 minutes. Salt pork renders fat that keeps the lean meat moist, but leaving it on too long can make the skin soggy and prevent the flour from browning properly. Removing it lets the surface dry and brown.

Swap the tomato

How well each one fits the dish's main ingredients (chicken, pepper, pork, flour):

  1. Capsicumfits better
  2. Potatofits better
  3. Spinachfits about as well
  4. Tomatothe original

Fit is the average pairing score against chicken, pepper, pork, flour. 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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