Broiled Spring Chicken

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take a very young spring chicken of about 1 to 1½ lbs. Clean and split down the back, break the joints and remove the breast bone. Remove internal organs and clean thoroughly. Sprinkle with salt and pepper and rub well with soft butter. Place in broiler and broil 20 minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly. Remove to hot platter and spread with hot butter.

Or chicken may be placed in dripping pan, skin side down, seasoned with salt and pepper and spread with soft butter and bake 15 minutes in a hot oven and then broiled to finish.