To Broil a Chicken or Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (20)

For the chicken/fowl

chicken or fowl ↝ Chicken, ground, raw [Poultry Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
well seasoned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For the mushroom-sauce or gravy

mushroom-sauce or with a little good plain gravy ↝ Mushrooms, raw [Other vegetables and combinations]
a teaspoonful of mushroom-powder mixed with half as much flour and a little butter ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
half as much flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some Espagnole

For the gravy (if making from scratch)

The neck, feet and gizzard ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
a small quantity of onion ↝ Onions, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a morsel of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]

For finishing the gravy

A teaspoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
minced parsley ↝ Parsley, raw [Not included in a food category]
a little arrow-root, or flour and butter ↝ Burdock root, raw [Vegetables and Vegetable Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (25)

If the chicken or fowl is to be broiled, it will be dry and unsavoury if not first improved.
Boil the chicken or fowl gently for five to ten minutes.
Let the chicken or fowl become cold.
Divide the chicken or fowl.
Dip the divided chicken or fowl into beaten egg.
Dip the chicken or fowl into well-seasoned bread-crumbs.
Sprinkle plentifully with clarified butter.
Dip again into the crumbs.
Broil over a clear and gentle fire for half to three-quarters of an hour.
Serve very hot.
Prepare mushroom-sauce or plain gravy to serve with.
To thicken and flavour the gravy, mix a teaspoonful of mushroom-powder with half as much flour and a little butter.
Alternatively, use some Espagnole.
Open the chicken or fowl at the back.
Divide it evenly right through.
Truss the legs like those of a boiled fowl.
Remove the breast-bone or hat of the back if desired.
Make both sides of the bird as flat as possible for even heat penetration.
Lay the inside towards the fire first.
To make gravy, boil down the neck, feet, and gizzard with a small quantity of onion and carrot, previously browned in a morsel of butter.
Simmer the liver with these ingredients for five or six minutes.
Strain the gravy.
Use the liver to thicken the strained gravy.
Add a teaspoonful of lemon-juice, some cayenne, and minced parsley to the gravy.
Add a little arrow-root, or flour and butter to thicken the gravy.

Original Text

TO BROIL A CHICKEN OR FOWL.

Either of these, when merely split and broiled, is very dry and unsavoury eating; but will be greatly improved if first boiled gently from five to ten minutes and left to become cold, then divided, dipped into egg and well seasoned bread-crumbs, plentifully sprinkled with clarified butter, dipped again into the crumbs, and broiled over a clear and gentle fire from half to three quarters of an hour. It should be served very hot, with mushroom-sauce or with a little good plain gravy, which may be thickened and flavoured with a teaspoonful of mushroom-powder mixed with half as much flour and a little butter; or with some Espagnole. It should be opened at the back, and evenly divided quite through; the legs should be trussed like 275those of a boiled fowl; the breast-bone, or hat of the back may be removed at pleasure, and both sides of the bird should be made as flat as they can be that the fire may penetrate every part equally: the inside should be first laid towards it. The neck, feet and gizzard may be boiled down with a small quantity of onion and carrot, previously browned in a morsel of butter to make the gravy; and the liver, after having been simmered with them for five or six minutes, may be used to thicken it after it is strained. A teaspoonful of lemon-juice, some cayenne, and minced parsley should be added to it, and a little arrow-root, or flour and butter.

1/2 to 3/4 hour.

Notes

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