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Broiled Chicken with Peas (Poulet grille, aux Petits Pois)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of potatoes.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 271. The excerpt below is the record exactly as published.
Broiled Chicken with Peas ( Poulet grille, aux Petits Pois ) Select young chicken (broiler) from one to twro pounds; clean and wash well; split in the back; crack the breast bone; cut the neck short and the tip wings off. Then put in a pan — the breast down — with a good piece of butter on top and pepper and salt, and put in oven — covered — to cook for about fifteen minutes. When ready to serve, put on a broiler and broil golden brown; joint the chicken; cut the breast in halves; put on a platter; pour over melted butter; sprinkle with chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.