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Broiled Chicken

A chicken roasted over a bright fire and finished in the oven, seasoned with salt and butter.

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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Split the chicken from the back.

  2. Flatten the joints so it lays flat on the griddle.

  3. Season with salt.

Cook and serve

  1. Cook over a bright fire until browned.

  2. Transfer to a 350°F (175°C) oven until thoroughly cooked.

  3. Pour butter over the chicken to create a gravy.

  4. Serve.

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 cooking gives the meat its texture.
Butter
Adds richness and fat, and combines with the chicken juices to form a gravy.

The step that matters

Cook over a bright fire until browned. Searing over high heat browns the skin and surface through the Maillard reaction, building flavor before the chicken finishes cooking gently in the oven. Browning too little leaves the dish pale and bland.

“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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