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Broiled Chicken

A whole chicken roasted on a grill, seasoned with butter, pepper, and coarse sea salt.

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 through the back.

  2. Clean the chicken, wash it, and wipe it dry.

Grill and serve

  1. Place the chicken on the grill with the inside facing the fire.

  2. Cook slowly until nearly done, ensuring it is well browned on both sides.

  3. Serve on a hot platter with a little butter, pepper, and salt.

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
Forms the main body of the dish, cooked through by slow heat over the fire.
Butter
Adds richness and moisture to the cooked chicken when served.

The step that matters

Cook slowly until nearly done. Slow heat lets the interior cook through before the surface over-browns or dries out. Browning comes from the Maillard reaction, which needs steady heat and a dry surface, so the chicken must be wiped dry first.

“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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