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-freenut-free
To Broil a Chicken in the Oven
From The art of cookery, 1899
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- the chicken has been split down the back and properly prepared
- salt
- pepper
- melted butter
Method
Flatten the chicken and place it inside down on a hot roasting pan.
Press it with a weight until seared and browned.
Then, place it in a very hot oven for 20 minutes or longer if large.
Season and serve.
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 16. The excerpt below is the record exactly as published.
To Broil a Chicken in the Oven. — After the chicken has been split down the back and properly prepared, lay it inside down upon a meat-board and press the joints and breast-bone close to the board with a rolling-pin — crushing them down until the chicken is quite flat — then wipe off all moisture with a dry towel, and lay the flat- tened chicken inside down upon a smoking hot roasting pan. Put a weight upon it to keep it pressed close to the pan until well seared and lightly browned. After the searing and browning have been accomplished re- move the weight, and put the chicken, without taking it from the pan, into a very hot oven. Place it on the upper grate so the greatest heat may be from above. Close the oven door and leave the chicken undisturbed for twenty minutes. At the end of that time it will be evenly browned on the outside, and, if young and not large, will be perfectly cooked all through. If full grown or very large it will have to be cooked from forty to sixty minutes. When cooked, lay upon a platter, season with salt, pepper, and melted butter
Cook this with the app: pantry check, scaling, and the assistant.