Name: Roast Fowl a LA Guyot
Ingredients: 1 tender, full-grown chicken; 1 sweetbread, boiled, blanched and minced; 12 mushrooms, chopped; 1 tablespoon minced fat salt pork; ½ cup fine bread crumbs; slices of fat salt pork; seasoning to taste; 1 tablespoon browned flour; a little boiling water

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 ↓

Roast Fowl a LA Guyot

Ingredients

Directions

Prepare

Draw and truss the chicken as usual.
Stuff the chicken with a forcemeat made of minced sweetbread, mushrooms, pork, bread crumbs, and seasoning.
Bind thin slices of pork over the breast.

Roast and serve

Place the stuffed chicken in a dripping pan with a little boiling water and 1 tablespoon of browned flour mixed with cold water.
Boil sharply.
Serve in a boat.

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.

Chicken + porktop 2% of all pairs

Smell alikestrong

Cooked together5,417 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Chicken + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together4,172 recipes

Shared aroma: 1-butyl acetate (fruity, banana).
Mushroom + porktop 8% of all pairs

Smell alikemoderate

Cooked together3,875 recipes

Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).
Mushroom + breadtop 10% of all pairs

Smell alikemoderate

Cooked together2,536 recipes

Shared aroma: 2-nonenal (fatty, green).
Pork + breadtop 13% of all pairs

Smell alikemoderate

Cooked together4,371 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Sweetbread: Adds a rich, tender texture to the forcemeat stuffing.
Mushrooms: Add moisture and savory flavor to the forcemeat.
Bread crumbs: Bind the forcemeat and help it hold together while cooking.
Fat salt pork: Adds fat that keeps the stuffing and breast moist and flavorful.
Browned flour: Thickens the cooking liquid and adds color and a toasted flavor.

The step that matters

Boil sharply. Sharp boiling in the dripping pan with little liquid can dry or toughen the chicken if left too long. Basting the breast with pan liquid helps keep the meat moist and the pork fat melting over it.

“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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Roast Fowl a LA Guyot