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Prairie Chickens Broiled

Broiled prairie chickens seasoned with butter, salt, and pepper.

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 ↓

Prairie Chickens Broiled

Ingredients

Directions

Prepare the birds

  1. Pluck and singe the birds.

  2. Wipe them with a wet towel.

  3. Split them down the back and draw them.

Broil

  1. Place them between the bars of a buttered double wire gridiron.

  2. Expose the inside to the fire until it begins to brown.

  3. Turn the breast to the fire and slightly brown it.

  4. Rub butter all over the bird and season with salt and pepper.

  5. Broil until quite brown on the inside, cooking for at least 10 minutes.

  6. Finish browning the breast quickly.

Serve

  1. Serve hot on a hot dish with a tablespoon of butter on top.

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

Prairie chickens
Provides the meat that is cooked and browned over the fire.
Butter
Adds moisture and richness and helps the skin brown during broiling.

The step that matters

Broil until quite brown on the inside. Prairie chicken is lean and can dry out, so cooking long enough for the inside to brown fully makes it safely cooked. Turning the breast to the fire and browning it quickly at the end helps set a good color without overcooking the meat.

“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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