Broiled Chicken

Ingredients

• the chicken was prepared for broiling
• seasoned it with pepper
• seasoned it with salt
• seasoned it with butter

Method

1. 1

   Prepare the chicken by opening it down the back, washing in cold water, and drying with a cloth.

2. 2

   Flatten the breast-bone with a mallet, twist the wings back, and place the chicken skin up in a dripping-pan.

3. 3

   Press it close to the pan and put it in a hot oven.

4. 4

   After 20-25 minutes, place the chicken on a heated platter and season.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 52. The excerpt below is the record exactly as published.

broiled chicken be 126 COOKING AND CASTLE-BUILDING. produced that would begin to approach this in excellence." "Ah, ha ! " said Alice, gayly, "you are in error there. This chicken has never touched a gridiron, nor seen live coals. It was done entirely in a hot oven, after one of Cousin Kate's labor-saving methods. This is the way it was cooked : The chicken was prepared for broiling by being opened down the back, washed in cold water, and wiped dry with a soft cloth. The breast-bone was flat- tened with a mallet, the wings were twisted back, to leave the breast exposed, and the chicken was placed, skin up, in a dripping-pan, and pressed close to the pan, to make it lie as flat as possible. After being thus fixed, I put it into a hot oven and shut the door. In about five minutes I heard a sputtering inside, iind bcgcUi to think something was wrong ; but Cousin Kate dissipated my fears by assuring me that it was cooking nicely. From time to time I peeped into the oven, just to see that it was not burning, and at the expiration of twenty or twenty-five minutes I placed the chicken on a heated platter, seasoned it with pepper, salt, and butter, and here it is before us." " Incomparable as a broiled chicken ! " was Emeline's response. " So thinks my fiistidious mamma ? But would you have thought so had you^ known before you tasted it that it was oven-cooked ? " 03IELET AND DAINTY DISHES. 127 "I do not think my prejudice in favor of ])roil- ing could prevent my appreciating so perfectly cooked a chicken as you have served us this morn- ing, Alice. Bat why do you not season, and baste it with butter, before 3^ou put it in the oven ? I would do so ; and Avould also put water in the pan, to keep it from burning." "There you would make a great mistake," said Alice, decidedly. " The pan must be dry, so that the chicken will brown on the bottom ; and the chicken must be dry, so it may broil, instead of steam and stew. Besides, if the chicken was basted with ])utter it Avould brown with less heat ; and Cousin Kate says the secret of success in this method, is in having the oven just as hot as the chicken will ]:)ear without burning. It would by no means be the same, in appearance or taste, if done in a slow, or even a moderate oven." "All birds that are good broiled, are better Vv^hen cooked in a hot oven in the manner Alice has just described," I remarked ; when the appear- ance of Tom with the mail interrupted the conver- sation. Among my letters was one from my friend Mrs. Rose, containing some hints for my cook-book. In. regard to quail, she wrote : " ' I think there is no bird more delicate than a quail broiled in this manner : Lay the bird on a gridiron, and, when it begins to brown, dip it into butter, seasoned with salt a

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