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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.
Submitted by Tess M Mar 6, 2010 15 min 30 min 45 min


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