Perfect Pairings & Recipes for
Poultry

Top flavour pairings and poultry recipes, revealed through the hidden methmatics of flavour.

Delicate meatiness and caramel notes are at the forefront of poultry's flavour profile, but identifying its perfect partner requires exploring its subtle nuances. We must examine the complex interplay of notes within its bouquet, like glutamate, protease, and hints of animal fat. We need to understand how these notes affect each other and which complementary flavors they harmonise with.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how herbes de Provence's rosmarinic tones awaken poultry, and how chamomile's chamazulene notes create a surprising synergy with its delicate meatiness.

An ingredient's flavour comes from its core characteristics, like maillard, carnal, and acidic, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

The Secret Language of Flavour

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

Our analysis shows that the flavour of poultry is strongly associated with the flavour of chamomile. This suggests we should look for ingredients with a chamomillic flavour, such as chamomile, when pairing with the chickeny aroma notes of poultry.

The recipes below provide inspiration for pairing poultry with chamomile.

Harmonious Flavours Of Poultry

Just as our analysis showed that poultry and chamomillic flavour notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavour notes present in poultry. E.g. the caramel flavours of poultry are often used with cabbagy and rosemary flavours.

The aromas complementary to the various notes of poultry can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of herbes de Provence offers many of the aroma accents complementary to poultry, including rosemary and thyme aroma notes. Because the flavour profile of herbes de Provence has many of the of the features that are complementary to poultry, they are likely to pair very well together.

The chart above shows the unique profile of herbes de Provence across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with poultry.

Recipes That Pair Poultry With Herbes De Provence

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of poultry, we can identify other ingredients that are likely to pair well.

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

What To Drink With Poultry

The bay leaf notes in rasteau make it a perfect pairing with poultry. Likewise, the bay leaf flavours in perricone create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of poultry below.

Which Fruit Go With Poultry?

Choose fruit that cut through its creaminess or cut through its unctuous richness. Cherry purée and plum jam offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Cox's apple add a gentle, oniony brightness, while golden delicious apple introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with poultry's savoryness. The addition of red bell pepper, with its subtle laurelled notes, can complement the protease beautifully, while grape tomato lends a clean sweetness.

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., Poultry), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.