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CHICKEN or other young birds are best broiled at moderate heat. To keep the temperature moderate in a flame-type stove, regulate the heat by hand after turning the thermostat to its highest point so that it will not function at this time. If the heat is still too intense, move the broiler pan farther away from the flame.

Some electric ranges are equipped for both high and low temperature broiling, and the switch is so marked. With the usual electric range, variations in broiling temperature are obtained better by placing the broiler pan farther from the source of heat than by use of the thermostat.

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Broiled Chicken

For broiling select plump young chicken, not over 2½ pounds dressed weight. The smaller sized broilers are often split down the back only, and broiled whole. Larger birds are split down both back and breastbone, so that each half makes a serving.

Broiled chicken is easier to manage on the plate if the joints are broken and the wing tips removed. Or with practice and a sharp knife broilers can be boned completely.

Before cooking wipe the chicken as dry as possible. Then coat with melted fat, sprinkle with salt and pepper, and if desired dust lightly with flour.

Start the cooking with the chicken skin side down on the rack of the broiler or in a roasting pan several inches from the source of heat. Keep the heat very moderate for even cooking.

Turn the chicken several times as it browns, and baste frequently with the pan drippings or with other melted fat.

A 2-pound chicken (dressed weight) will probably need from 30 to 45 minutes when broiled at moderate heat, in order to be thoroughly done to the bone. The slow, even cooking keeps the juices in the meat while the outside takes on a delicate brown.

Serve broiled chicken hot off the grid, with the pan drippings or melted fat poured over it. Garnish with toast points and a sprig of parsley or cress.

If more convenient, cook chicken partly done in the broiler and finish in a moderate oven. Or start it in a moderate oven, and finish tinder the broiler.

Broiled Squab, Duckling, or Young Turkey

Plump squabs, ducklings, or fat young turkeys are broiled like chicken. The same rules hold: moderate heat . . . start skin side down . . . turn when brown . . . baste with melted fat . . . cook slowly until thoroughly done . . . serve at once, hot and juicy.

The time for broiling differs of course with the weight of the bird. A squab from ¾ to 1 pound (dressed weight) will probably need from 30 to 40 minutes … a 2½-pound duckling, 35 to 45 minutes … a 3½-pound young turkey, 45 to 60 minutes.

Poultry Cream Gravy Recipe

Fried Chicken . . . Deep Fat

Chicken for frying in deep fat is generally cut into quarters and dipped in thin batter (1 egg, K cup milk, 1 cup sifted flour, teaspoon salt). Or, if preferred, use an egg-and-crumb coating.

Have the deep kettle of hot fat ready — ^any fat suitable for deep frying, heated to 350° F., and enough of it to cover the chicken without overflowing the kettle. A deep-fat thermometer clipped to the side of the kettle is a great help in getting the fat to the right temperature.

Lower the chicken, piece by piece, carefully into the hot fat, but do not overcrowd the kettle. The temperature of the fat will immediately drop below 350° F. Regulate the heat so as to fi-y the chicken at 300° to 325° F.

In 10 to 15 minutes, with the fat this temperature, the quarters of a 2j^-pound chicken (dressed weight) should be done . . . crisp and golden brown, ready to drain on absorbent paper, and serve on a hot platter . , . with or without com fritters or other garnish.

Instead of keeping the chicken in the fat until thoroughly done, many cooks like to take out the pieces as they brown, drain them on absorbent paper, and finish in a moderate oven (300° F).


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