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 or Quail
Ingredients
Directions
Prepare and broil
Remove the breast from the chicken or quail.
Broil the breast over hot coals or on a wire broiler, cooking both sides.
Season and serve
Season lightly with butter, pepper, and salt.
Serve on a plate with a piece of toast and jelly.
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.
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Chicken + buttertop 15% of all pairsSmell alikemoderateCooked together13,902 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Chicken + peppertop 16% of all pairsSmell alikemoderateCooked together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked 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 or quail
- Provides the meat, which is cooked directly over high heat to brown the surface.
- Butter
- Adds fat and richness, helping the cooked meat stay moist and flavorful.
The step that matters
Broil the breast over hot coals or on a wire broiler, cooking both sides.. Breast meat is lean and dries out quickly under intense heat. Cooking both sides evenly browns the surface and keeps the inside from overcooking before the other side 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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