Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
To Broil a Chicken
From The art of cookery, 1899
Serves 1
Cook for 15 to 20 minutes over a brisk fire.
A modern interpretation · AI-generated from the original record
Ingredients
- A small, young chicken
Method
Lay the prepared chicken on a towel, flatten with a rolling-pin, put in a wire broiler, place over the fire inside down, and let it remain in that position until well seared.
Then turn the broiler over, sear the skin side, and so turn and sear alternately until thoroughly broiled.
Lift to a warm platter, season, and serve.
Nutrition per serving
366Calories
32 gProtein
0 gCarbs
26 gFat
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 13. The excerpt below is the record exactly as published.
To Broil a Chicken. — Lay the prepared chicken on a towel, flatten with a rolling-pin, put in a wire broiler, place over the fire inside down, and let it remain in that position until well seared, then turn the broiler over, sear the skin side, and so turn and sear alternately until thoroughly broiled. Lift to a warm platter, season, and serve. A small, young chicken
Cook this with the app: pantry check, scaling, and the assistant.