Home › The Principles of Cookery › Chicken, Devilled

Chicken, Devilled

The best parts of chicken for a devil are the wings and legs. Remove the skin, score the flesh deeply in several places, and rub in a fiery mixture made of salt, pepper, cayenne, mustard, anchovy, and butter. This business should be done overnight. Broil over a clear fire, and serve the fowl hot on a napkin. No sauce is required. Time, ten or twelve minutes to broil.