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Broiled Chicken

Broiled chicken prepared by cleaning, buttering, seasoning, broiling, and steaming until cooked.

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 ↓

Broiled Chicken

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the chicken

  1. Remove pin feathers and singe the chicken.

  2. Wipe the chicken clean and make a cut along the backbone.

  3. Open the chicken and remove the entrails, ribs, and breast bone.

  4. Clip the tendons at the joints.

Broil and serve

  1. Brush the chicken with melted butter and sprinkle with salt and pepper.

  2. Place the chicken in a well-greased broiler.

  3. Broil for 20 minutes under the gas flame, turning to brown evenly.

  4. Reduce the flame, cover, and steam for 10-15 minutes until cooked through.

  5. Transfer to a hot serving platter and spread with Maitre d' Hotel Butter.

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. Butter + peppertop 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 body of the dish, cooking through as the central protein.
Melted butter
Adds fat and moisture, helping the skin brown evenly under the broiler.

The step that matters

Turning under the broiler. Broiling is intense and close to the heat source, so the skin can scorch before the thick parts cook. Turning the chicken promotes even browning, and covering with reduced heat to steam finishes the interior without burning the outside.

“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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