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Broiled Chicken

A whole chicken is split, grilled with salt pork, and finished with butter.

From an old cookbook · modernised transcription
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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 ↓

Broiled Chicken

Ingredients

Directions

Prepare

  1. Wash the chicken well and split it down the back.

Broil

  1. Place the chicken on a grill with the slices of salt pork.

  2. Turn the chicken frequently while cooking.

Serve

  1. Once cooked, place the chicken on a hot platter and add a little butter on top.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

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

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

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

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

What each ingredient does

Chicken
Forms the main body of the dish, cooking to tender meat as it broils.
Salt pork
Renders fat over the grill, adding moisture and savory flavor to the chicken.
Butter
Adds richness and a glossy finish to the hot chicken just before serving.

The step that matters

Turning the chicken frequently while cooking. Frequent turning exposes each side to even heat, so the skin browns without scorching and the meat cooks through without drying out at the edges.

“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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