Broiled Fowl
Ingredients
Directions
Prepare the chicken
Singe the chicken and remove the innards.
Cut off the head and neck, and amputate the shanks.
Split the chicken open down the back from neck to rump.
Press it flat and secure with skewers and string.
Boil
Place in a stew-pan with enough water to cover and add salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whole chicken
- Provides the main protein, which firms and turns opaque as it cooks in simmering water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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