Spring Chicken, Broiled

Ingredients

• a nice pair of young spring chickens each one weighing 1 1/2 pound
• 2 ounces butter
• 1 even tablespoonful salt
• 1/2 even teaspoonful pepper

Method

1. 1

   Singe and split chickens, wash and dry.

2. 2

   Brush with melted butter, broil over moderate fire for 25 minutes, turning thrice.

3. 3

   Mix butter, salt, and pepper, spread on chickens, garnish with watercress, and serve with sides.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 254. The excerpt below is the record exactly as published.

Spring Chicken^ Broiled.— Select a nice pair of young spring chickens each one weighing Vf^ pound; singe and split them through the back ; remove the insides ; wash the chickens quickly in cold water and wipe dry with a towel ; brush them over with melted butter, lay on a hot broiler over a moderate clear fire, and broil them light brown on both sides for about 25 minutes ; turn the chickens 3 times during that time ; when done, lay them on a hot dish. Mix 2 ounces butter with 1 even tablespoonful salt, Y, even teaspoonful pepper ; spread this on both sides all over the chickens, garnish with water cress, and serve with Saratoga chips, or French fried potatoes, hot biscuits, buttered toast, or hot corn bread. Spring Chicken broiled European Style.— Select a pair of spring chickens weighing together 27} pounds ; singe and split them through the back ; mix 1 even tablespoonful salt with Yi even tea- spoonful pepper ; sprinkle this evenly over the chickens ; bend the wings back, crack the bones between the first and second joints, flatten nicely, brush them over with melted butter, and cover with grated bread crumbs ; place them in a double broiler, and broil 10 878 POULTRY. minutes on each side over a moderate fire. Senre on a warm dish, and gamigh with potato ch&teau. Spring Chickens, Hungarian Style.— Singe, draw, and wash 2 spring chickens weighing in all about 2Ys pounds ; cut each one into 6 pieces, season with 1 even tablespoon! ul salt, 1 even tea- spoonful pepper. Place the giblets in a saucepan over the fire, cover with cold water ; add Y^ teaspoonf ul salt and when it begins to boil a small onion, a bouquet, and boil 40 minutes. Set a saucepan with 1 tablespoonf ul butter over the fire ; add 2 tablespoon! uls fine- chopped onion, cook 5 minutes without browning ; then put in the chicken, cover, and cook 10 minutes, turning the chicken twice with a fork. Melt 1 tablespoonf ul butter in a saucepan ; add 1 table- spoonful fiour, stir and cook 2 minutes ; add Ys pint of the strained giblet broth and Yt P^^^^ of canned mushrooms, and cook 5 minutes ; then add Ys cupful cream ; pour the sauce over the chicken, and cook till tender. Shortly before serving add the juice of 1 lemon. Serve on a warm dish with 6 small slices of bread cut into round shape and fried brown in butter. Spring Chickens^ Devilled. — Split a pair of well-cleaned spring chickens through the back ; season them with 1 even table- spoonful salt, 1 even teaspoonf ul pepper

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