Home › The World's Kitchen › Broiled Spring Chicken on Toast

Broiled Spring Chicken on Toast

Cut off the necks and legs up to the first joint and split open through the back two very tender spring chickens of one and a quarter pounds each; draw, remove the breast bones, neatly wipe. Season all around with a teaspoon salt and half teaspoon white pepper. Lightly oil them with a tablespoon oil. Arrange on a double broiler and broil for ten minutes on each side. Remove. Place six freshly prepared toasts on a large, hot dish, lay the chickens over the toast, spread a maitre d'hotel butter over them, decorate with a little watercress and serve.