Alma Lach

Poulet Grillé à la Diable

Broiled Chicken with Diable Sauce

Preparation info
  • serve to

    4

    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Diable sauce
  • 2 (2-pound) chickens, or (20-ounce) Cornish

Method

  1. Make Diable sauce. Preheat broiler for 10 minutes. Put fowl on its back on a cutting board. Insert a heavy butcher knife into the cavity and split the bird open down one side of the backbone. (Kitchen scissors may be used instead of a knife.) Turn the bird breast down. Push open like a book. Cut off the backbone. Cut the tissue a