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Broiled Chicken

Broiled chicken served with buttered corn fritters and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and corn work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Chicken

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Clean, wipe, and split the chickens down the back.

  2. Sprinkle with salt and pepper.

Cook

  1. Place in a greased broiler and cook over a dripping pan in a hot oven (400°F / 200°C) for 20 minutes.

  2. Remove from the oven and broil under a gas flame until golden brown, basting 3 times with butter.

Serve

  1. Transfer to a hot platter, spread with butter, and sprinkle with finely chopped parsley.

  2. Surround with corn fritters and sprigs of parsley.

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. Parsley + corntop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Chicken (in the method)
Forms the main protein of the dish, cooked through by oven heat and browned under the broiler.
Butter
Basting adds fat that helps the skin brown evenly and keeps the surface moist.

The step that matters

Broiling until golden brown. Broiling is fast and intense, so the chicken can scorch on the outside before the inside is cooked through. Basting with butter helps the skin brown evenly while the meat stays moist.

Swap the parsley

How well each one fits the dish's main ingredients (butter, corn):

  1. Cinnamonfits better
  2. Tarragonfits about as well
  3. Nutmegfits about as well
  4. Parsleythe original

Fit is the average pairing score against butter, corn. Candidates are from the same food group and used in at least 100 recipes.

“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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