Broiled Chicken

Ingredients

• Singe, wipe and split the broiler
• rub bird over with soft butter
• sprinkle with salt
• baste bird with melted butter

Method

1. 1

   Split the broiler, remove entrails, rub with butter, sprinkle with salt, and cook under a gas flame or over coals for 25 minutes, turning often.

2. 2

   Baste with melted butter if dry, then bake until tender.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 49. The excerpt below is the record exactly as published.

Broiled Chicken — Sauce Viennaise Potato Roses Corn Fritters Cauliflower a la Bechamel Dressed Head Lettuce Salad Rolls Blackberry Roly-Poly Creamy Sauce Coffee COLD CONSOMMfi (For recipe see Page 90.) BROILED CHICKEN Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay cpen and remove entrails, etc., remove ribs and breast- bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt

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