How to Broil Chicken

Appears in

Published 1972

Use broiler-fryers about 2½ lbs. in weight. Split lengthwise in halves with backbone and neck removed (freeze them and giblets to use later). If you want to serve quarter chickens, cut halves in two crosswise.
Brush with salad oil. Sprinkle both sides of chicken with salt and pepper, 1 tsp. salt and ¼ tsp. (or less) pepper for each chicken.
Arrange chicken, skin side down, in broiler pan. Do not use rack. Broil 5 to 7″ from heat (or follow range manufacturer’s directions) about 30 minutes, or until lightly browned, brushing occasionally with salad oil. Turn and broil 15 to 20 minutes longer. When drumstick moves very easily and meat feels soft when you press it with fingers (protected with paper toweling) in thickest part, the chicken is done.

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