|Oil||1 Tablespoon (For Broiling)|
Split the chicken, rub it well with oil, and broil on the inside only.
Jesse stresses that this inside broiling is a secret cooks can use to great advantage.
In his broiling, the flame never comes in contact with the outside of the chicken at all.
He broils the inside under a direct flame until golden brown about 20 minutes and then removes the chicken, pan and all, from the broiler and finishes it in the oven.
This procedure, he guarantees, provides maximum flavor and juice inside the chicken and insures against the bloody joints and half done flesh to which poultry eaters object so strenuously when they are served broiled chicken.
For the finishing process, the chicken is turned right side up, and the oven set at 250°.
When the chicken is golden brown in this slow oven heat about 2 hours you can be sure it is ready to serve, tender, juicy, and well done, with a crisp, succulent outside.
The cooking time can be cut to about 1 1/4 hours in a 375° oven, but the very slow method is the best.
Jesse usually serves this with green asparagus bunched about the border of a large platter, adding a touch of color with a strip of pimento over each asparagus bunch.
Small bunches of parsley are tucked here and there for garnish, and frequently, for extra color, Jesse places whole broiled tomatoes at each end of the platter.