Broiled Chicken

Poulet Grille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Spring Chicken
  • Melted Butter
  • Salt and Pepper to Taste
  • Chopped Parsley and Cress to Garnish


Select Spring Chickens for broiling. For a family of six several will be required. Clean the Chickens nicely, singe, then split down the middle of the back, laying the Chicken open. Break the breastbone with a mallet and flatten the Chicken. Season well with salt and pepper and brush with melted butter. Have the broiler ready over a moderate fire, place the Chicken between (the double broiler is best), and let the Fowl broil slowly for a half hour, if the Chicken is very tender, otherwise three-quarters of an hour. It is well to keep a plate over it all the time, as it will retain its flavor better. Turn the Chicken frequently so that it may be broiled through. It should be slightly browned on the skin side. When done, place in a heated dish, pour over melted butter, garnish with chopped parsley and serve hot. A garnish of cresses is very pretty. The dish is then called Poulet Grille aux Cressons.