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Broiled Chicken

Clean and singe the chickens, picking out all pin-feathers. Split each chicken down the back, and wipe with a damp towel. Even when you are quite certain the chickens are tender, it is wise to steam them before broiling. This is done thus: Set the dripping-pan in the oven, and nearly fill it with boiling water. Place two sticks across the pan, extending them from side to side, and upon them lay the chicken. Invert a tin pan over it, and, shutting the oven door let the chicken steam for thirty minutes. This process relaxes the muscles and renders the joints supple, besides preserving the juices that would be lost in parboiling. Transfer the chicken from this vapor bath to a wire broiler, and turn the inside of the chicken to the fire first. Cover the broiler with a tin pan, and broil until the fowl is tender and brown, turning it frequently and being careful the fire is not too hot. The chicken will finish cooking in twenty minutes or less if small. Lay it on a warmed platter, spread it with butter, sprinkle with salt and pepper, and serve.