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Broiled Chicken
From A year's cookery, 1880
Serves 1
A hanging grill is preferable for cooking.
Presented as published in 1880. 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
Nutrition per serving
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 347. The excerpt below is the record exactly as published.
Broiled Chicken , if successfully managed, will be found ex¬ cellent, but it requires care. Unless the bird is quite young, it should be partially cooked in the oven before being placed on the gridiron, otherwise it will be underdone in parts. Pick and singe the chicken, and divide it evenly quite through ; then cleanse it thoroughly, remove the trail, cut off the head and neck, and the first joints of the feet, and if it is necessary to wash the bird, be sure to dry it perfectly afterwards with a clean napkin. This being done, put the half chicken in good position and make it as flat as possible, so that the heat of the fire may reach every part equally. Nothing looks wrnrse than to see a broiled chicken sprawling in the dish, therefore aim at placing it neatly. A little while before it is to be cooked, oil it all over, or brush it over with warm butter, then put it on the gridiron over a clear fire, bones downwards, and keep it well basted. Turn it three or four times during the process of cooking, and begin to turn when the gravy begins to ooze out. Sprinkle with pepper and salt, and serve. It will take about twenty- five minutes. The bird will be much more easily cooked in a hanging grill placed in front of the fire than it will on a gridiron over the fire. 44(5 A YEAR'S COOKERY. When chicken cannot be conveniently broiled over or before the fire, it may be baked in the oven in imitation of broiling ; and there are nurses who think that a chicken
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