Broiled chicken
Plump young chicken, about 1½ to 2¼ pounds ready to cook
Melted fat or oil
Salt and pepper, as desired
Prepare chicken for cooking according to directions on page [26].
Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.
Brush chicken on both sides with melted fat and sprinkle with salt and pepper.
Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.
Broil chicken 20 to 30 minutes on one side or until browned; turn, brush with fat or oil, and broil until done, 15 to 25 minutes longer.
Menu suggestion
Serve with broccoli, creamed potatoes, and lemon chiffon pie.