Broiled Chicken
From Home dissertations, 1891
Pigeons may be broiled in the same way.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 89. The excerpt below is the record exactly as published.
BROILED CHICKEN. The chicken should be young and tender. Cut it through the back, clean, wash, and wipe it dry; spread it 'on the gridiron, and cook slowly with the inside towards the fire; keep ;t so until nearly done; the chicken cooks more thoroughly in this way, and the sur- face being seared, the juice is retained. It must be well browned on both sides, then served on a hot platter with a little butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.