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Broiled Cold Chicken

A whole chicken is split, coated in egg and breadcrumbs, broiled, and served with a gravy made from its neck, feet, gizzard, and liver.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Broiled Cold Chicken

Ingredients

Directions

Prepare the chicken

  1. Split the chicken down the back.

  2. Dip the chicken into the beaten egg.

  3. Coat the chicken with seasoned bread crumbs.

Broil and make gravy

  1. Broil the chicken over a clear, gentle fire.

  2. Boil the neck, feet, and gizzard to make gravy.

  3. Simmer the liver for 5 to 10 minutes, then mash it to thicken the gravy.

Serve

  1. Serve hot.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Egg
Binds the bread crumbs to the chicken so the coating stays in place while broiling.
Seasoned bread crumbs
Form a crisp, browned coating on the outside of the chicken.

The step that matters

Broil over a clear, gentle fire. A gentle, steady heat cooks the chicken through while the crumb coating browns slowly. A fire that is too hot will scorch the coating before the thick chicken pieces cook through in the centre.

“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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