Broiled Chicken

Ingredients

• a chicken
• a little butter
• salt
• pepper

Method

1. 1

   Singe, split down the back, clean and wipe with a damp cloth.

2. 2

   Rub inside and out with a little butter, then sprinkle with salt and pepper.

3. 3

   Arrange on a greased wire broiler.

4. 4

   Cook with flesh side toward the fire at first.

5. 5

   When seared, hold a little farther away from the fire.

6. 6

   Turn occasionally on the skin side.

7. 7

   A chicken weighing two and a half pounds will take from fifteen to twenty minutes.

8. 8

   Transfer to a hot platter and rub again with butter.

As published

This recipe was extracted from Kirmess cook book (1907), page 76. The excerpt below is the record exactly as published.

BROILED CHICKEN. Miss C. Bedford, New York. Singe, split down the back, clean and wipe with a damp cloth. Rub inside and out with a little butter, then sprinkle with salt and pepper. Arrange on a greased wire broiler. Cook with flesh side toward the fire at first. When seared, hold a little farther away from the fire. Turn occasionally on the skin side, but be careful, as it readily scorches. A chicken

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