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Broiled Chicken
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.
Broiled Chicken. Only young chickens are suitable for broiling. Draw the chicken and split it down the back, wash clean, lay it on the board and break down the breast bone by pressing with the rolling pin, put on a double wire broiler, season with salt and broil over a clear fire, presenting the inside to the fire first. Baste with melted butter
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