Classic Culinary Arts:

Broiled Chicken Recipe

Broiled Chicken Recipe, part of the classic American culinary arts. Pieces such as Broiled Chicken Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Broiled Chicken Recipe

Singe the chicken, and split down the back, if not already prepared; and wipe with a damp cloth. Never wash it. Season well with salt and pepper. Take some soft butter in the right hand and rub over the bird, letting the greater part go on the breast and legs. Dredge with flour. Put in the double broiler, and broil over a moderate fire, having the breast turned to the heat at first. When the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put into a moderate oven for twelve minutes. Place on a hot dish, season, with salt, pepper and butter, and serve immediately. This rule is for a chicken weighing about two and a half pounds. The chicken is improved by serving with maitre d' hotel butter or Tartare sauce.