Broiled Chicken
- Chicken
- Butter
- Pepper
- Salt
- Giblets
- Browned flour
After the chicken has been drawn and washed well, split it through the back and flatten with a cleaver or chopper. Lay on a gridiron over a bright fire. Turn the chicken several times. When done, lay on a hot dish. Butter them well and dust with pepper and salt.
Put the giblets in a stew pan with cold water. Add pepper and salt. Simmer for several hours. When tender, chop the gizzard and rub the liver to a paste with a little butter and browned flour. Slowly stir in the gravy and give a boil up. Serve with the chicken.
Put the giblets in a stew pan with cold water. Add pepper and salt. Simmer for several hours. When tender, chop the gizzard and rub the liver to a paste with a little butter and browned flour. Slowly stir in the gravy and give a boil up. Serve with the chicken.
Submitted by Mar 6, 2010
15 min
30 min
45 min