Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
- parsley
Directions
Only very young chickens should be broiled. Singe and draw the chickens, picking out all pin-feathers; split down the hack; clean and wipe with wet towel; break the joints; sprinkle with salt and pepper; grease a double broiler; turn the inside of the chicken to the fire first ; turn frequently, being careful the lire is not too hot; broil about twenty minutes, or until the bird is tender and nicely browned; spread with softened butter and serve on a warm plate; garnish with parsley or watercress.
Roasting and baking are now synonymous terms. We speak of roasting meats and baking breads, yet we use the same oven for both. Roasting formerly meant to place the meat on a spit before the open fire, turn it frequently and baste constantly to keep from burning. Roasting to-day means to bake in a hot oven.