Broiled Chicken Halves
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 broiler-fryers, 1 1/2 to 2 lbs each
soft butter or maregerine
1 tsp salt
1/2 tsp pepper
1 - Hace chickens cut in halves.
2 - Place in broiler pan, not on rack.
3 - Bring wing tips onto back, to expose thick breast meat to heat.
4 - Brush generously with butter or margerine.
5 - Season halves with salt and pepper./
6 - Flatten halves, skin side down.
7 - Place pan i=under broiler heat so that chicken is 7 to 9 inches from heat.
8 - Chicken should just begin to brown after 15 minutes.
9 - Broil slowly.
10 - Turn pieces after 3o minutes.
11 - Baste frequently with butter or margerine.
12 - Broil skin side up 20 to 25 minutes or until drumstick twists easily out of thigh joints.
Makes 4 servings