To Broil Spring Chicken
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve immediately.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 25. The excerpt below is the record exactly as published.
To Broil Spring Chicken. Singe and clean the outside taking off the head and feet, split the chicken down the back, taking out the internals. Break the breast bone, so it will lie flat. Rub both sides with butter and salt. Rub the gridiron with suet, lay the chicken on; the inside down, and have a close sheet iron cover, and not very hot coals, renewing them twice. When it is over half done turn it and let it brown. It will take from thirty to forty- five minutes to broil, with a steady heat. It must not burn. Take it up, rub a little butter on it and sprinkle with pepper. Serve immediately. 68 The Queen Cook Book Chicken with Cream. Take a spring chicken
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