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Broiled Chicken

Broiled Chicken is a whole chicken prepared by grilling after seasoning with salt, pepper, and butter.

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 the chicken

  1. Dress and wash the chicken, then split it open through the backbone.

  2. Cut the cords under the wings and lay the wings flat.

  3. Cut the sinews under the second joint of the leg and turn the leg down, pressing the breast bone without breaking it.

  4. Rub a little coarse sea salt over the chicken.

Broil and serve

  1. Place the chicken on a grill over low heat, turning the inside towards the fire.

  2. Place a tin sheet and a weight over the chicken to keep it flat.

  3. Broil for 8 to 10 minutes, then turn and cook the other side in the same manner until done.

  4. Serve on a hot platter, sprinkling both sides with pepper and adding small pieces 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. Pepper + buttertop 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 protein; flattening it promotes even cooking and browning.
Butter
Adds richness and moisture to the finished chicken as it melts over the meat.

The step that matters

Place a tin sheet and a weight over the chicken to keep it flat.. Pressing the split bird flat keeps thick areas in contact with the heat, so it cooks evenly and does not curl or char unevenly before the centre is done.

“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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