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Broiled Spring Chicken

A whole spring chicken roasted under a broiler, seasoned with butter, salt, pepper, and garnished with watercress or parsley and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Watercress and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 579 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Broiled Spring Chicken

Ingredients

Directions

Prepare

  1. Split the chicken down the back and remove the entrails, breast bone, and oil bag from the tail.

  2. Wipe the chicken clean with a cloth and cold water.

  3. Rub the chicken with soft butter and sprinkle with coarse sea salt and black pepper.

Broil and serve

  1. Place the chicken on a broiler, inside down, and broil over a low fire for 25 minutes.

  2. When nearly done, turn the chicken to let the skin side brown.

  3. Place the chicken on a hot dish and spread with butter or maitre d'hotel butter.

  4. Garnish with watercress or parsley and slices of lemon.

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. Watercress + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together579 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + watercresstop 10% of all pairs
    Smell alikemoderate
    Cooked together983 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 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

Spring chicken
Forms the main body of the dish, cooking through over gentle heat to tender meat.
Soft butter
Adds moisture and richness, and helps the skin brown during broiling.
Coarse sea salt
Seasons the skin and meat and helps draw out moisture for a crisper surface.

The step that matters

Turn the chicken to brown the skin side. Turning must happen when the bird is nearly done. Browning too early or too late can dry the meat or leave the skin pale, since the skin needs direct heat to brown while the interior finishes cooking.

“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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