Perfect Pairings & Recipes for
Chicken Carcass


Chicken carcass

Discover the best flavour pairings for chicken carcass based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.

Chicken carcass immediately conjures the evocative embrace of poultry and the kiss of protease, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: glutamate, iron, and even hints of animal fat that give it remarkable depth. The artistry of the kitchen unfolds when we pair chicken carcass with ingredients that let these nuances sing.

To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our findings reveal, for instance, how spinach's cis-3-hexen-1-ol tones can carry chicken carcass, or how porcini mushroom's petrichor notes create an unexpectedly harmonious bridge with the delicate meatiness.

Flavour Profile Of Chicken Carcass Across 150 Dimensions Of Flavour

Flavour notes evoked by chicken carcass

Flavour wheel chart showing the dominant flavour notes of Chicken carcass: Poultry, Proteolytic, Glutamic, Iron, Copper, Adipose, Ovine, Porcini, Oyster, Tomatoey, Asparagus, Brassica, Bovine, Charred, Allicin, Seedy, Toasted, Sulfurous, Sotolon, Mustard, Porcine, Potato, Rice


Hover over the bars in chart above to identify the flavour notes of chicken carcass

An ingredient's flavour profile is determined by its core characteristics (e.g. maillard, carnal, and earthy) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

Unlocking Flavour Combinations


To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.


The Flavours That Harmonise With Poultry Notes

Strength of Association Between Flavours

The flavours most associated with poultry notes are: Leather, Petrichor, Rice, Chanterelle, Hickory, Potato, Peaty, Starch, Smoky, Corn, Sulfurous, Charred, Oxidized, Porcine, Onion.

Our analysis shows that the flavour of poultry is strongly associated with the flavour of petrichor. This suggests we should look for ingredients with a petrichor flavour, such as porcini mushroom, when pairing with the chickeny notes of chicken carcass.

The recipe below provides inspiration for pairing chicken carcass with porcini mushroom.

  • Poulette de bresse cuite longuement comme une royale, sauce civet
    Académie du Goût

    Dégraisser légèrement les cuisses de volaille et les manchonner. Les assaisonner de fleur de sel, de poivre en grains, de thym et de genièvre, entourer chacune d’elles d’une tranche de lard et les conditionner dans un sac de cuisson sous vide avec le reste de la garniture et le vin rouge (pression à 5 et soudure à 2,8).

    • Harmonious Flavours Of Chicken Carcass


    Just as our ingredient analysis revealed that poultry and leather flavours tend to pair together, we can identify the full profile of flavours that harmonise with each of the flavour notes present in chicken carcass. For instance, the fermented proteins flavours of chicken carcass are strongly associated with spinachy and grassy flavours.

    The accents complementing the various aroma accents of chicken carcass can be seen highlighted in the pink bars below.

    Flavour Profile Of Chicken Carcass And Its Complementary Flavour Notes

    Flavour notes evoked by chicken carcass

    Flavours complementary to chicken carcass

    Flavour wheel chart showing the dominant flavour notes of Chicken carcass: Poultry, Proteolytic, Glutamic, Iron, Copper, Adipose, Ovine, Porcini, Oyster, Tomatoey, Asparagus, Brassica, Bovine, Charred, Allicin, Seedy, Toasted, Sulfurous, Sotolon, Mustard, Porcine, Potato, Rice


    Hover over the bars in chart above to identify the flavour notes of chicken carcass

    Matching Flavour Profiles


    The flavour profile of spinach offers many of the aroma notes complementary to chicken carcass, including spinach and grassy notes. Because the flavour profile of spinach has many of the of the features that are complementary to chicken carcass, they are likely to pair very well together.

    Prominent Flavour Notes Of Spinach Are Represented By Longer Bars

    Flavour notes evoked by spinach

    Flavour wheel chart showing the dominant flavour notes of Spinach: Spinach, Chlorophyll, Grassy, Iron, Asparagus, Thyme, Sage, Petrichor, Hay, Astringent, Capsicum, Olivey, Pea, Flint, Celery


    Hover over the bars in chart above to identify the flavour notes of spinach

    The chart above shows the unique profile of spinach across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with chicken carcass.


    Recipes That Pair Chicken Carcass With Spinach


  • Chicken Adobo-Inspired Ramen 
    Food & Wine

    For this adobo-inspired ramen recipe, Josh Reisner starts by braising chicken legs with black pepper, bay leaves, vinegar, and soy sauce—the key ingredients of Filipino adobo. He then infuses the ramen broth with the deeply flavored braising sauce that forms as the chicken cooks. Each bowl of ramen is topped with a piece of succulent chicken, as w...
  • Poularde de Bresse, filets pochés dans un pot aromatique, billes de bomba, sauce suprême, consommé de volaille infusé aux herbes
    Académie du Goût

    L’idée de départ était de retrouver l’esprit de la poule au pot, un plat familial et hivernal qui occupe une place importante dans mes souvenirs. La cuisson des filets de volaille dans un pot de verre fermé permet d’obtenir un résultat proche de la cuisson en vessie. La sauce suprême au macis vient relever le goût de la volaille, et le consommé, qu...

    • Linked Flavour Notes


    Looking at the aroma notes that are most strongly associated with the various flavours of chicken carcass, we can identify other ingredients that are likely to pair well.

    Chicken Carcass's Harmonious Flavours And Complementary Ingredients

    Chicken carcass's Strongest Flavours

    Complementary Flavours

    Ingredients with Complementary Flavours





    Flavour groups:


    Nectarous

    Acidic

    Floral

    Spice

    Maillard

    Earthy

    Woody

    Carnal

    The left side of the chart above highlights the aroma notes of chicken carcass, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to chicken carcass.


    What To Drink With Chicken Carcass


    The rice notes in genmaicha tea make it a perfect pairing with chicken carcass. Likewise, the rice flavours in honjozo create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of chicken carcass below.




    Which Vegetables Go With Chicken Carcass?


    Choose vegetables that cut through its meatiness or anchor its fermented aroma. Spinach offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Courgette add a gentle, oniony brightness, while mung bean sprout introduces a sophisticated, anise-tinged elegance.

    Alternatively, embrace vegetables that harmonise with chicken carcass's savoriness. The addition of green bean, with its subtle oryzan notes, can complement the glutamate beautifully. Potato bridges earthiness and citrus zest, while green pepper lends a fresh aroma.

    How Flavonomics Works


    We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

    Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

    Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

    We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

    These insights drive our predictive model, which allows us to take any ingredient (e.g., Chicken carcass), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.


    The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.