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Broiled Chicken

Broiled chicken soaked in milk, floured, seasoned, broiled, and served with drawn butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Broiled Chicken

Ingredients

Directions

Prepare

  1. Soak the cleaned chickens in skimmed milk for 2 hours.

  2. Dust the chickens with flour.

  3. Place the floured chickens in cold water.

  4. Remove the chickens from the water.

  5. Season the inside of the chickens with salt and pepper.

Broil and serve

  1. Place the chickens open on a greased broiling iron.

  2. Cook the chickens until nearly done.

  3. Turn the chickens to brown nicely.

  4. Transfer the chickens to a dish.

  5. Pour drawn butter over the chickens.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provide the main protein that is cooked through by broiling.
Skimmed milk
Soaks into the chicken and can soften its texture and mild flavour.
Flour
Dusted on the chicken to help the surface brown during broiling.
Drawn butter
Poured over the cooked chicken to add richness and flavour.

The step that matters

Turn the chickens to brown nicely. Broiling browns quickly from direct heat, so the chicken can scorch on the outside before the inside is cooked. Turning it at the right moment spreads the heat evenly and gives an even golden colour.

“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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