To Broil Chickens:

Use young chickens weighing from a half to three-fourths pounds each. Dress and cut in half. Bend drumstick back to thigh, and cut through the muscle to make joint limp, shape and place in pan, skin side up. Broil, adding small about of butter, turning often to prevent burning. Season while cooking. When done, remove to platter, make gravy of the browned juices and butter, and pour over the chicken.

Toast may be arranged around the platter, or each half of chicken placed on a piece.

Very young chickens are not fat, so require a bit of butter.

To Smother Broil Chickens:

Prepare young chickens the same as for broiling. Place in hot broiling pan, skin side down; dot with butter and place under blaze in broiling oven. Cook until seared, turn, dot with butter and broil again, keeping pan far enough from the blaze to prevent butter catching fire. When both sides are browned, add a cup of hot water (the amount depending on the number of chickens being broiled) and let steam and cook in pan; add seasoning and plenty of butter; let cook slowly until very tender, turning and browning. More water may be required. When tender, allow all liquid to cook away and again crisp the chicken. There should be sufficient butter to do this. Place on platter, make brown gravy, pour over the chickens and serve.

A few spoons of water added to the hot pan will make gravy of the browned juices and butter. Garnish with parsley, broiled pineapple, peaches or tomatoes. Mushrooms may be added during the cooking if used. A cream or thick gravy is sometimes preferred.

To Pan Smother Broil Chicken:

Prepare chicken and broil as directed for broiling. After searing on both sides several times, add a few spoons of water, cover to steam to make very tender, repeating if necessary. When tender, remove top, broil down until chicken is crisp and serve immediately.

Make gravy by adding a little water to the juice and butter. Salt and pepper during the cooking. This way of cooking makes the chicken very tender.

Smothered Chicken:

2 frying chickens, split into halves
1 cup melted butter
2 cups boiling water
Salt and pepper
Flour
Juice of 1/2 lemon

Put chicken halves in salted water for an hour. Wipe dry and place in baker. Sprinkle with salt and pepper and dredge well with flour. Pour over chicken 1 cup of melted butter and put in baker 2 cups of boiling water. Cover pan closely and put in 350°F oven. Bake about an hour, depending on size of chicken, or until almost tender.

Remove cover and let chicken brown. Baste occasionally. When chicken is a rich brown, put on heatproof platter in oven to keep hot. Thicken gravy and add juice of 1/2 lemon. Serve with rice.

Submitted by: Ellen Jones