Cut small chicken into half and remove backbone and breastbone. Break hip, knee and wing joints. Brush both sides with melted fat, place on heated rack, skin side down and sprinkle with salt. Replace rack about 5 inches from heat. Cook, with moderate heat (350 F.) from 45 to 50 minutes, until chicken is tender and browned on both sides, turning once.
Professional Style Cooking, From a Professional.
Thursday, 17 January 2013
CHICKEN-BROILED
Cut small chicken into half and remove backbone and breastbone. Break hip, knee and wing joints. Brush both sides with melted fat, place on heated rack, skin side down and sprinkle with salt. Replace rack about 5 inches from heat. Cook, with moderate heat (350 F.) from 45 to 50 minutes, until chicken is tender and browned on both sides, turning once.
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