156 Broiled Chicken Carson

Broiled Poultry—Basic Method

Preparation info

  • Recipe to Produce

    2

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

Cut up chicken as shown in basic method—marinade in wine, chopped onion, bay leaf, thyme, peppercorns, and green ginger for 1 hour—strain off solids from wine and reserve wine. Dry chicken pieces well and flour—chop parsley stalks and parsley for garnish—preheat broiler to medium hot.