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Broiled Chickens

Two whole chickens are split, seasoned, and broiled until cooked, then served hot.

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 Chickens

Ingredients

Directions

Prepare

  1. Split the chickens down the back and wash them thoroughly.

  2. Wipe the chickens dry.

  3. Heat a grill and grease the bars.

Cook

  1. Place the chickens over clear coals and broil them carefully, avoiding burning the legs and wings.

Finish and serve

  1. Once cooked, season with salt, pepper, and butter, and 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. 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

Chickens
The main protein; it cooks through over the coals and forms the body of the dish.
Butter
Added after cooking, it contributes fat for richness and a moist, flavorful finish.

The step that matters

Broil the chickens carefully over clear coals. Legs and wings are thinner and fattier than the rest, so they can scorch before the thicker parts are cooked through. Burning comes from sugars and proteins on the surface overheating, so keep those parts away from the hottest flame and turn the pieces often.

“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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