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Broiled Chickens

A whole chicken is broiled, seasoned with butter, pepper, and coarse sea salt, optionally breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Broiled Chickens

Ingredients

Directions

Prepare and broil

  1. Remove the breastbone from the chicken and beat it well.

  2. Place the chicken on a grill and cover it with a tin.

  3. Broil the chicken slowly until half cooked, then turn it over and finish cooking.

Season and fry

  1. Season with butter, pepper, and coarse sea salt.

  2. For frying, dip the chicken in egg, then coat with bread crumbs or flour before frying in 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: ethyl caproate (fruity).

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

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

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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 and provides the protein that cooks through.
Butter
Adds richness and helps the coating brown and crisp when frying.
Bread crumbs or flour
Forms a coating that browns and crisps during frying.
Egg
Acts as a binder so the crumbs or flour stick to the chicken.

The step that matters

Broiling slowly and turning the chicken. Intense direct heat browns the surface quickly, so the outside can scorch before the thick parts cook through. Slow heat and turning at the halfway point let the heat reach the centre evenly.

“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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