Poulet Grille'

By Talk2usoon

Broiled Chicken
from the New York Times "60 Minute Gourmet" Cookbook by Pierre Franey

Ingredients

• 2 1/2 pound (whole) chicken - split for broiling
• Salt & freshly ground pepper to taste
• 1 tablespoon peanut, vegetable or corn oil

Details

Cooking time 30mins

Preparation

Step 1

Pre-heat the broiler to high. If the broiler and oven units have separate thermostats, preheat the oven, simultaneously, to 400 degrees.

To faciliate broiling, have the backbone removed from the chicken when it is split. Turn the chicken skin side down on a flat surface. Using a sharp knife, carefully split the joint half way down where the leg and thigh bone meet. Do not split all the way through. This split will insure more even cooking at this joint.

Rub the chicken halves with the oil. Place chicken skin side down on a shallow baking dish.

Place the chicken in the broiler about five or six inches from the source of the heat. Broil 5 to 10 minutes and remove from the oven.

Using a fork, turn over the pieces of chicken. Put back in the oven and continue broiling about 10 minutes. It may be necessary to lower the baking dish if the chicken starts to burn. It should be nicely browned, however.


If the oven and the broiler work on the same thermostat, lower the temperature to 400 degrees. Return chicken to the oven and bake 10 minutes. The total cooking time should be about 25 to 30 minutes.

Remove the chicken from the oven and baste lightly with the pan juices.