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Broiled Chicken

Broiled chicken seasoned with salt and pepper, optionally cooked with broth, onion, thyme, lemon peel, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,973 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Chicken

Ingredients

Directions

Grill the chicken

  1. Preheat the grill or broiler.

  2. Place the chicken on the grill and cook for 10 minutes, turning it once.

  3. Baste the chicken and cook for another 5 minutes, then turn it again.

  4. Cook for an additional 5 minutes until nicely cooked.

  5. Sprinkle with salt and pepper before serving.

Stew and make the gravy

  1. For stewing, cover the chicken with simmering veal broth or beef tea and cook gently for 45 minutes.

  2. Remove the chicken and keep warm while skimming and slightly thickening the gravy.

  3. Return the chicken to the gravy to heat through before serving.

Make the fricassee and sauce

  1. For a fricassee, stew the chicken in white veal stock until tender, then cut into joints.

  2. Boil onion, thyme, and lemon peel in ½ cup milk until reduced to ¼ cup.

  3. Mix in 2 teaspoons of boiled flour if desired.

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. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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 firms and turns opaque as it cooks.
Milk
Adds richness and body to the sauce as it reduces.
Boiled flour
Thickens the gravy so it coats the chicken.

The step that matters

Turning the chicken on the grill. Turning the chicken between passes lets heat reach it evenly and helps it brown without scorching on one side. Cooking through without drying out depends on steady, moderate heat.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (chicken, pepper, veal, thyme, lemon, milk, flour):

  1. Capsicumfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, veal, thyme, lemon, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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