Broiled Chicken

Ingredients

• salt

Directions

1. Chicken for broiling should be split open at the back, washed, wiped dry, the breast bone flattened with a mallet, and the wings twisted back that the breast may show ; beside, a chicken looks very badly with the bones and wings sticking out. Never broil a fowl that is tough. It would be

2. 146 WHAT TO GET FOR BREAKFAST.

3. impossible to make it eatable by broiling ; and if sure that it is tender, you may make it more so by lirst steaming it twenty minutes. From the steamer transfer it to the gridiron, inside down. Turn it several times. When broiled a nice brown, season with butter and salt. Before steamers were used, I have parboiled a fowl pre- vious to broiling ; but this process robs it of its juiciness. When steamed, it retains its juice, and cooks those parts tender which, if only broiled, would be so scorched that they could not be eaten.