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Broiled Chicken

A whole chicken roasted over a grill with butter and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Broiled Chicken

Ingredients

Directions

Prepare

  1. Split the chicken down the back and wash thoroughly.

  2. Wipe the chicken dry.

Broil

  1. Place the chicken, inside down, on a buttered grill.

  2. Ensure the fire is clear and bright with no smoke.

  3. Cover with a deep plate or pan and broil until cooked through, turning several times to prevent charring.

Serve

  1. Once done, lay the chicken on a heated platter, add plenty of sweet butter, and season to taste.

  2. Serve immediately.

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).

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, and its meat becomes tender and juicy as it cooks through.
Butter
Greases the grill to prevent sticking, then adds richness and moisture to the finished chicken.

The step that matters

Turn the chicken several times under cover. Sugars and proteins in the skin brown and char quickly over direct heat. Frequent turning spreads heat evenly, so the chicken cooks through before the outside burns.

“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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