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Broiled Chicken

Broiled chicken seasoned with salt, pepper, and butter, cooked under a broiler until golden.

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 Chicken

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Clean and prepare the chicken.

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

Broil

  1. Place the chicken under the broiler, basting with butter.

  2. Broil until the chicken is golden brown and cooked through, about 30-40 minutes.

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

Chicken
Provides the main protein, which sets firm and cooks through as it heats.
Butter
Adds fat and moisture to the surface and helps the skin brown and turn golden.

The step that matters

Broil until golden brown and cooked through. Broilers cook fast from above, so the skin can darken before the thickest parts reach a safe internal temperature. Checking the chicken's doneness at the thickest part, rather than relying on color alone, prevents undercooking.

“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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