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Bkoiled Chicken

A whole chicken is split, buttered, broiled, seasoned, and finished with fresh butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Bkoiled Chicken

Ingredients

Directions

Prepare

  1. Divide the chicken along the back.

  2. Rub a little butter over the chicken.

Broil and finish

  1. Broil the chicken over a slow fire.

  2. When partly done, season with salt and pepper.

  3. Once fully cooked, add a little fresh butter.

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

Butter
Adds fat that carries flavour and helps the chicken brown and stay moist.
Chicken
Provides the main protein that cooks through over the slow heat.

The step that matters

Broil over a slow fire. A slow fire lets the chicken cook through to the centre before the outside burns. Fast, high heat can char the skin while the thick parts stay 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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