2 quartered broilers (or as many as needed)
Garlic salt
Cracked pepper
Sauterne
Butter

Do not remove any fat from chicken. Clean thoroughly and cut off wing tips and remove breast bones. Butter the bottom of the broiler pan and arrange chicken, skin side down. Do not use the broiler grill; chicken must cook in its own juices. Salt and pepper chicken to taste and dot liberally with butter. Place on bottom shelf of broiler and leave door open a crack. Broil about 15 minutes. Add sauterne to taste about 1/4 cup at a time. Broil 15 minutes more, basting a couple of times. Turn, butter and salt again and continue broiling. Add more wine and cook until chicken is golden, basting frequently.

For dark skin, let it cook longer. Remove to heated platter and garnish with parsley. Serve with juices which have been put in a heated pitcher. The gravy is marvelous on mashed potatoes. This will keep for as long as 3 hours if kept in 170 degree oven.