Broiled Chicken

Ingredients

• A chicken weighing about two pounds
• half a cup of boiling water

Method

1. 1

   Prepare the chicken by splitting it down the back.

2. 2

   Place in a baking pan with boiling water, cover, and cook in steam until nearly done.

3. 3

   Finish cooking over direct fire, basting with butter.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 70. The excerpt below is the record exactly as published.

Broiled Chicken — Creamed Chicken — Creamed Chicken for Company — Chicken with Cream Sauce^Chicken Curry — Fricasseed Chicken— Fried Chicken — Chicken Loaf — Chicken and Mushrooms — Aunt Nancy's Smothered Chicken— Panned Breast of Chicken— Chicken Pie— Chicken Potpie— Plain Potted Chicken — Potted Chicken or Turkey — Pressed Chicken— Chicken with Red Peppers — Remnants of Cold Chicken — Chicken with Rice and Saffron- Spanish Chicken— Stewed Chicken with Dumpling — Chicken Terrapin — To Bone a Turkey —Stuffing for Boned Turkey — Turkey Loaf— Roast Turkey— Turkey Dressing — Duck, Pork, and Other Dressings— Chestnut Stuffing for Turkey — Sausage Stuffing for Turkey— Roast Duck--Roast Goose with Apples — Broiled Partridge— Broiled Quail — Broiled Pigeons— English Pigeon Pie— Roast Snipe— Game Pie— Jugged Hare — Venison with Gooseberry Jelly BAKED CHICKEN WITH OYSTER DRESSING A NEW ORLEANS DISH TO a tablespoon of boiling butter add one minced onion, a good pinch of rosemary, the same of thyme, and one small minced red pepper. When these are browned, add one cup of oyster- juice. Let all simmer five minutes, and then add two cups of boiled rice and one cup of minced lean of ham. Brown a little and then add two dozen chopped oysters. Stir until it all becomes quite brown, remove from the saucepan, and stuff the fowl. Under each pinion and between each thigh and the body lay a thin slice of bacon. Tie down the drum-bone knuckles and fasten the wings, dust the bird with flour, and lay some thin slices of bacon over the breast. Lay the bird in a roasting-pan, and use two teacups of tomato- juice and one of oyster-juice to baste with. Add the giblets boiled tender and chopped to the gravy formed in the pan. Bake one hour, basting often. BROILED CHICKEN A chicken weighing about two pounds when dressed should be prepared for broiling by being split down the back. 120 THE HOME COOK BOOK Spread out the bird and la} it in a baking-pan in which you have poured half a cup of boiling water

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