To broil Chickens

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Slit them down the Back, and season them with Pepper and Salt, lay them on a very clear Fire, and at a great Distance; let the Inside lie next the Fire till it is above Half done, then turn them, and take great Care the Fleshy Side don’t burn, throw some fine Raspings of Bread over it, and let them be of a fine Brown, but not burnt. Let your Sauce be good Gravy, with Mushrooms, and Garnish with Lemon and the Livers broil’d, the Gizzards cut, slash’d, and broil’d with Pepper and Salt.

Or this Sauce: Take a Handful of Sorrel, dip it in boiling Water, then drain it, and have ready Half a Pint of good Gravy, a Shalot Hired small, and some Parsley boil’d very green; thicken it with a Piece of Butter rolled in Flour, and add a Glass of Red Wine, then lay your Sorrel in Heaps round the Fowls, and pour the Sauce over them. Garnish with Lemon.

Note, You may make just what Sauce you fancy.