1 good-sized broiling Chicken
butter or vegetable fat
1 - Select a broiling chicken weighing from 1 1/2 to 2 lbs.
2 - Have the butcher clean and split it. Just before cooking, singe, wash it, and divide in quarters
3 - Rub with salt and pepper and brush with fat which should be melted.
4 - Place the broiler rack about 3" from the flame, flesh side up; and broil quickly until brown.
5 - Then turn abnd broil on the other side to seal in the juices.
6 - Reduce the heat and continue to broil for 25 minutes, or until cooked through.
7 - Turn once. Serve with pan gravy poured over the chicken.