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Broiled Chicken I
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 139. The excerpt below is the record exactly as published.
BROILED CHICKEN I Dress for broiling, following directions given above. Sprinkle with salt and pepper and place in well-greased broiler. Broil 20 minutes over clear fire or in broiler of gas stove or electric range, watching carefully and turning broiler so that all parts may be equally browned. Place two inches from flame in gas stove, one inch from unit in electric stove. Expose flesh side to the fire the greater part of time, as the skin side will brown quickly. Remove to hot platter, spread with soft butter
Cook this with the app: pantry check, scaling, and the assistant.