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Broiled Chicken
From Scientific cooking with scientific methods, 1911
Serves 1
If the chicken browns too quickly, place it in the oven to finish cooking.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 57. The excerpt below is the record exactly as published.
spread with soft butter and place in roasting-pan. To Bone a Chicken. Cut through the skin down the center of the back, and w^th a pointed knife lift the flesh on either side, until the sockets of the wings and thighs are reached. Then you bone the joints carefully. After this the flesh from breastbone will be very easily removed. The fowl thus prepared must be filled with force-meat to take the place of the bones that have been removed. This can be a second uncooked fowl or the best cuts of veal from the round, minced and seasoned highly. The body should be filled with stuffing, either made with crumbs or chestnuts as you like. Sew the skin together down the entire back. Truss the fowl as usual, and it is ready to bake. Broiled Chicken. Singe, wipe, and with sharp knife cut through the backbone, beginning at the neck. Lay open the bird and remove the contents from inside. Cut out the rib bones on either side by detaching them from the breast- bone; flatten by pounding a little. Sprinkle with salt and pepper
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