Sunday, June 3, 2012

Broiled Chicken

A tender, but not very fat chicken, makes an excellent dinner for children. It should be plucked, singed, split down the back, carefully drawn, and wiped with a damp cloth, but not washed; the joints and breast-bone should be broken with the rolling pin, the chicken being covered with a folded towel to protect the flesh; it should then be broiled, inside first, over a clear, brisk fire, or better still, laid in a pan on a couple of slices of bread, and quickly roasted in a hot oven; by the latter process all the juices of the bird are saved; some gravy will flow from a good chicken, and from this the superfluous fat should be removed; if the chicken is very fat the bread under it should not be given to the children.

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