Poulet Grillé

Broiling is not one of the best methods by which to cook poultry. Too often the meat is scorched, bitter, or dried out by the time it is done. However, with care and constant basting it is possible to prepare a tasty bird by this method.

Chickens and Cornish hens when grilled “whole” are good. But one does not actually leave them whole as a rule. Ordinarily they are cut down the back and flattened to a thickness of no more than that of a 1-inch steak. The leg and wing pieces are tucked into the skin and the whole fowl cooks as one continuous flat piece of meat. After it is cooked, cut it into quarters or pieces.