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To Broil a Chicken

Singe, wipe and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone and cut through tendons at joints.

Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook them in the oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter or butter substitute, and bake 15 minutes in hot oven. Then broil to finish cooking.