CookEat Recipe
Broiled Spring Chicken with Bacon and Toast
Flattened young chickens broiled and finished with lemon-herb butter and crisp bacon on fresh toast.
Method
Steps
Step 1
On a cold plate, work the three-quarter ounce butter with half a teaspoon washed, dried and finely chopped parsley, a quarter teaspoon chopped chervil, half a teaspoon fresh lemon juice, one saltspoon salt and half a saltspoon white pepper. Mix thoroughly with a fork, cover and refrigerate at 40°F or colder until needed.
Step 2
Use two fresh young spring chickens weighing one and a quarter pounds each. Have a butcher pluck and draw them, trim the lower leg ends at the first joints, remove the backs, necks, spines and breast bones, and open and flatten them neatly. Keep refrigerated until cooking; do not rinse raw poultry under a tap.
Step 3
Mix the half tablespoon oil with the separate one teaspoon salt and two saltspoons white pepper on a flat dish. Turn both prepared chickens repeatedly in this seasoning.
Step 4
Arrange on a clean double broiler and broil over brisk heat according to the appliance instructions for about eight minutes on each side, continuing until the thickest breast and thigh meat of both birds reaches 165°F away from bone. Move with clean utensils to a clean warm dish and keep briefly hot while finishing the bacon and toast.
Step 5
Arrange the twelve thin crosswise raw bacon slices on a clean broiler. Broil separately over moderate heat for about two minutes on each side, continuing until fully cooked and crisp.
Step 6
Prepare six fresh pieces of plain, unbuttered toast on a hot dish and arrange the chicken over them. Divide all the prepared parsley-chervil butter evenly over the hot chicken, arrange all twelve freshly broiled bacon slices over it and serve promptly.
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