Broiled Chickens

A

• Broiler-fryer chickens (1½ to 2½ pounds, dressed-weight)
• Seasoning: See Table for Seasoning Chicken at beginning of chapter III

1. Wash chickens and cut in halves. Weigh chickens to determine amount of seasoning required. Rub chickens on both sides with seasoning.
2. Set oven rack, where broiler pan will be placed, 10 inches from heat. Preheat broiler 10 minutes before using. In a saucepan, melt butter over low heat.
3. Remove rack from broiler pan, line bottom of