Ogden Daily Standard | 1908-10-29 | Page 9 | Art in Broiling Chickens

ART IN BROILING CHICKENS too hot fire usually responsible for nonsuccess non success I 1 to broil chicken so that it Is cooked arbough yet no not t burnt la Is an art few cooks seem to possess the reason is usually that the fire la Is too hot and the chicken too close to IL it the perfection of broiling requires a clear bed of coals and the broiler far enough away for its contents to cook slowly this latter requirement in 1 met by having several bricks on which which the broiler can be set to raise it above the flame instead of allowing it to rest directly on the surface of 0 4 the range as is the usual way should the alre be too hot insert an other layer of bricks for a short time removing them later A medium sized pair of chickens requires 26 25 minutes to be broiled in this way at the end put into a baking pan covered with butter pepper and salt until a nice gravy Is drawn in putting the haicken on tho the broil or er turn the inside toward the fire farst and latar turn turn over over on the back