Broiled Chicken

Ingredients

• whole chicken
• sprinkle with salt
• well-greased wire broiler
• bake two minutes

Method

1. 1

   Singe, wipe, and cut through the backbone of the chicken.

2. 2

   Lay open and remove contents.

3. 3

   Cut out rib bones and breastbone.

4. 4

   Broil for twenty-five minutes, turning often.

5. 5

   Brush with melted butter if dry.

6. 6

   Remove to dripping pan, spread with soft butter, and bake for two minutes.

7. 7

   Serve with Vienna Sauce.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

BROILED CHICKEN. Singe, wipe, and with a sharp pointed knife, be- ginning at back of neck, make a cut through the back- bone the entire length of the bird. Lay open bird and remove contents. Cut out rib bones, remove breastbone, then cut through tendons at joints. Sprinkle with salt and place in a well-greased wire broiler and broil twenty-five minutes over a clear fire, turning often. Should chicken become dry, brush over with melted butter. Remove to dripping pan, spread with soft butter and bake two minutes

Cook this with the app: pantry check, scaling, and the assistant.