A

Broiled Chicken

From Observatory
1111
Ingredients
  • Chicken
  • Salt
  • Pepper
  • Butter
Utensils
  • Broiler
Directions
  1. Have the chicken dressed and cut in half (along the back-bone) by the butcher.
  2. Singe the chicken if necessary, to remove the pinfeathers.
  3. Wash the chicken inside and out, and then wipe it dry on a piece of clean cloth.
  4. Place the two pieces on a greased broiler, with the skin side down, and sprinkle with salt and pepper.
  5. Put the broiler in the lower oven and cook the chicken fifteen minutes, watching carefully to see that it does not brown too quickly.
  6. Put several bits of butter on the chicken, sprinkle again with salt and pepper, and broil five minutes longer, turning the pieces frequently.
Remarks

Only very young chickens should be cooked in this way. Such smaller birds as squab, quail, etc., may be broiled according to the same directions, but should not be cut in two before broiling.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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