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Broiled Chicken

Broiled chicken soaked in salt water, then grilled and basted with butter 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 ↓

Broiled Chicken

Ingredients

Directions

Prepare

  1. Cut the chicken open in the back and soak it in salt-water for 1 hour to extract the blood.

  2. Wipe the chicken dry with a napkin or towel.

Cook and serve

  1. Place the chicken on a hot grill over clear coals.

  2. In a pan, combine melted butter and pepper for basting.

  3. Brown the chicken on both sides while basting.

  4. Once cooked, pour the remaining melted butter over the chicken before serving.

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
Provides the main protein, which firms as it cooks and browns on the grill.
Melted butter
Adds richness and moisture, and its milk solids help the surface brown during basting.

The step that matters

Brown the chicken on both sides while basting. Butter's milk solids burn quickly over hot coals, so baste steadily and turn the chicken often to brown it evenly without scorching.

“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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