Rosemary Broiled Chickens

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 broiling chickens ( pounds each), split for broiling
  • Salt and freshly ground black pepper

Method

  1. Preheat broiler.

  2. Sprinkle the chickens on all sides with salt and pepper.

  3. Melt the butter and add the lemon juice, rosemary and Tabasco to make a basting sauce.

  4. Place the chickens, bony side down, on the broiler rack. Brush chickens with the sauce and place them under the broiler. Cook the chickens for thirty-five