To Broil Chicken

A spatchcocked bird cooked under high dry heat, with no times or temperatures given — the whole recipe hinges on judging the chicken rather than the clock.

• "Young chickens"A broiler of the period, probably somewhere between about 1.5 and 2.5 lb, not a modern 5 lb roaster. A larger bird will scorch outside before the thigh joint is cooked; if that is all you have, it can be finished in a moderate oven (around 375F) after browning.
• Split down backThis is spatchcocking: cut through the backbone with shears, open the bird flat, and press down until the breastbone cracks so it lies level. Even contact with the pan is what makes the method work.
• "Broil inside of oven"Gas ranges of this period often had a broiler drawer or compartment with the flame above, though the wording here points to cooking within the oven itself. Use the broiler element with the rack about 6 inches below it, or a very hot oven (around 450F), which is more forgiving.
• TimingFigure 25 to 35 minutes total for a 2 lb bird, turning every 6 to 8 minutes. Cook to 165F at the thickest part of the thigh, away from bone; breast meat will read higher and that is unavoidable with a whole split bird.
• The bacon"Breakfast bacon" is ordinary thin-sliced streaky bacon. Tucked under the wing it bastes the lean shoulder area, but it will smoke hard under a direct flame — check it partway and pull it if it blackens.
• Flour dredgeThe flour browns fast and burns faster. Shake off all excess and keep the butter modest, or the pan drippings will scorch and taste bitter.
• Mushrooms and toastSauté the mushrooms in butter in a separate pan while the chicken rests; they need only 5 to 6 minutes over fairly high heat. Toast dries out quickly, so cut and toast it last.
• YieldOne split 2 to 2.5 lb bird serves two generously, or three with the toast and mushrooms doing some of the work.