To Broil a Chicken

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Clean it as usual and split it down the back, break the breast-bone with a stroke of the potato beetle, spread it out flat and lay it on the gridiron over clear coals; put the inside of the chicken to the fire first. Put a tin cover over it, let it broil quickly until nearly done, then turn it and finish without the cover. When nicely browned take it on a dish, season it with salt and pepper, and butter it freely; turn it once or twice in the butter and serve it hot.