To Broil a Chicken
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.
TO BROIL A CHICKEN. Clean it as usual and split it down the back, break the breast-bone with a stroke of the potato beetle, spread it ont flat and lay it on the gridiron over clear coals ; put the inside of the chicken to the fire first. Put a tin cover over it, let it broil quickly until nearly done, then turn it and finish without the cover. When nicely browned take it on a dish, season it with sait and pepper, and butter it f reely
Cook this with the app: pantry check, scaling, and the assistant.