Broiled Chicken
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 68. The excerpt below is the record exactly as published.
Broiled Chicken. — Singe, split down back- bone, and clean. Grease broiler, arrange chicken on it, crossing legs and turningwings. Rub inside and out with soft butter, and sea- son. Have fire clear and hot. Cook flesh side first, holding up well that it may not brown too quickly. Should cook in about 20 or 25 min- utes, then turn and brown skin side. Fried Spring Chicken. — Clean and disjoint, then soak in salt water for 2 hours. Put in frying-pan equal parts of lard and butter — in aU enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of fat from frying-pan, thicken the remainder with browned flour, add to it cup of boiling water or milk. Serve in gravy-boat. Chicken Fricassee. — Clean and disjoint chicken. 'Wipe each piece. Put in pot, cover with boiling water and simmer tiU tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water. Season well, boil up for a few minutes. Serve with dumplings or Royal biscuit. Brown Fricassee of Chicken. — Clean and disjoint. Brown in a few spoons hot butter or pork fat. Transfer to a kettle. To fat in pan add sufficient flour to absorb, stir and brown. Gradually add 1 pint hot water, stir till thickened, strain over chicken. Cover and simmer gently till tender. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 37 Chicken Pat^s. — Chop meat of cold chicken coarsely and season
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