Broiled Chicken

Name: Broiled Chicken
Ingredients: Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird.; Sprinkle with salt and pepper

From Lillian Massey school recipes, 1913

Broiled bird is prepared in the same way.

Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 21. The excerpt below is the record exactly as published.

BROILED CHICKEN. Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove organs. Cut out rib bones on each side of backbone, remove breastbone, then cut through tendons at joints. Sprinkle with salt and pepper

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