Spring Chicken, Broiled

Ingredients

• a spring chicken
• a tablespoonful of butter
• salt
• pepper
• buttered toast

Method

1. 1

   Pluck, singe, and wipe the chicken.

2. 2

   Split it down the back, dress without breaking entrails, and break joints.

3. 3

   Broil until brown, ensuring it's cooked through.

4. 4

   Season with salt and pepper, lay on buttered toast, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 202. The excerpt below is the record exactly as published.

SPRING CHICKEN, BROILED. After the chicken is plucked, singed, and wiped with a wet towel, split it down the back, dress it without breaking the entrails, break the joints of the wings and legs ; put it between the bars of a buttered double gridiron, and broil it quite brown, not too close to the fire, cooking the inside thoroughly before turning the skin to the fire ; be sure it is quite done at the joints ; then season it with salt and pepper, lay on buttered toast, put a tablespoonful of butter over it, and serve it hot at once. 370 PRACTICAL AMERICAN COOKERY. BARBED CHICKEN OR GAME. The accompanying engraving shows a fpwl or chicken, dressed and trussed, with a large thin slice of fat salt pork or bacon tied over the breast : this is called barding. The subsequent cooking may be by braising, baking, or roasting, ,mrkk as desired. After the fowl is cooked, the strings which are used for trussing and barding are removed, and the bird is served with any sauce or garnish preferred. Any rather dry game, like partridge or quail, gains much flavor and succulence by being barded before it is cooked. SPRING CHICKEN, BAKED. Pluck and singe a spring chicken

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