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Broiled Cold Chicken

Broiled chicken served with gravy made from boiled neck, feet, gizzard, and liver.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Broiled Cold Chicken

Ingredients

Directions

Prepare the chicken

  1. Split the chicken down the back.

  2. Dip the chicken into the beaten egg, then coat it with seasoned bread crumbs.

Cook and serve

  1. Broil the chicken over a clear, gentle fire until cooked through.

  2. Boil the neck, feet, and gizzard in water to make gravy.

  3. Simmer the liver for 5 to 10 minutes, then mash it and add to the gravy to thicken.

  4. 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, cooking through under gentle heat.
Egg
Binds the seasoned bread crumbs to the chicken so the coating stays on.
Seasoned bread crumbs
Form a crisp, browned coating that adds texture and flavor to the chicken.
Liver (in the method)
Mashed into the gravy, it thickens the liquid and adds richness.

The step that matters

Broil over a clear, gentle fire until cooked through. Gentle, steady heat cooks the thick chicken through before the bread crumb coating over-browns or burns. Fierce flames scorch the outside while the inside stays underdone.

“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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