46. The method of broiling in the case of poultry of all kinds does not
differ in any way from the same method applied to cuts of meat. Since
broiling is a rapid method of cookery and heat is applied at a high
temperature, it is necessary that the poultry chosen for broiling be
young and tender and have a comparatively small amount of meat on
the bones.
[Illustration: FIG. 24]
Broiled poultry is not an economical dish, neither is it one in which
the greatest possible amount of flavor is obtained, since, as in the
case of the meat of animals used for food, the flavor develops with the
age of the birds. However, broiled poultry has value in the diet of
invalids and persons with poor appetite and digestion, for if it is
properly done it is appetizing and easily digested.
[Illustration: Fig. 25]
47. BROILED POULTRY.--Poultry that is to be broiled must first be
dressed, drawn, and cleaned. Then, as has been mentioned for the
preparation of small birds, lay the bird open by cutting down along the
spine, beginning at the neck, as shown in Fig. 24. This will permit the
bird to be spread apart, as in Fig. 25. When it is thus made ready,
washed, and wiped dry, heat the broiler and grease it. Then place the
bird on the broiler in the manner shown in Fig. 26 and expose it to
severe heat. Sear quickly on one side, and turn and sear on the other
side. Then reduce the heat to a lower temperature and broil more slowly,
turning often. To prevent burning, the parts that stand up close to the
flame may be covered with strips of bacon fastened on with skewers;
also, to get the best results, the side of the bird on which the flesh
is thick should be exposed to the heat for a greater length of time than
the other side. If there is any danger of the high places burning in the
broiler, the bird may be removed and the cooking continued in a hot
oven. Broiled poultry should be well done when served. This means, then,
particularly in the case of chickens, that the broiling process should
be carried on for about 20 minutes. When the bird is properly cooked,
remove it from the broiler, place it on a hot platter, dot it with
butter, sprinkle with salt and pepper, garnish, and serve.
[Illustration: Fig. 26]