Home › The Waldorf Kitchen › Broiled Chickens

Broiled Chickens

Take a chicken, clean, singe and split it down the back; break the joints, take out the breast-bone and wipe the bird clean; dust a little pepper and salt over it, rub with warm butter, put on a gridiron over a good, clear fire, and broil for twenty minutes or so. Place it on a dish with some more butter over and serve quite hot. To carve this, separate the legs and wings from the body, and then the breast from the lower parts.