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Of Broiled Chicken

A roasted chicken seasoned with salt, pepper, and butter, broiled until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Of Broiled 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Clean the chicken and remove any giblets.

  3. Rub the chicken inside and out with coarse sea salt and black pepper.

  4. Place the chicken in a roasting pan and dot with butter.

Cook and rest

  1. Broil in the oven for about 45 minutes, or until the skin is golden and the juices run clear.

  2. Let rest for 10 minutes before carving.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Whole chicken
Forms the main protein, cooking through while its skin crisps and browns.
Butter
Adds richness and moisture, helping the skin brown and turn golden in the oven.
Coarse sea salt
Seasons the meat and skin and helps draw out moisture from the surface.

The step that matters

Broil until the juices run clear. Chicken must reach a fully cooked internal temperature for safety. Color alone is unreliable, so checking that the juices run clear helps confirm the meat is done before carving.

“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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