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Broiled Chicken or Quail

Broiled chicken or quail breast served with toast and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 or Quail

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler to high heat.

Cook and serve

  1. Broil the chicken or quail breast over hot coals or on a wire broiler, cooking both sides until done.

  2. Lightly season with butter, pepper, and salt.

  3. Serve on a plate with a piece of toast and jelly.

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

Chicken or quail breast
Provides the lean meat that is cooked through by broiling on both sides.
Butter
Adds fat and moisture to the surface of the cooked meat, for richer flavour.

The step that matters

Cooking both sides until done. Breast meat is lean and dries out quickly under high heat, so checking for doneness on both sides helps avoid overcooking while still ensuring it is cooked through.

“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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