Butter Broiled Herb Chicken
|Broiling chicken||2 Pound, split in half|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Tarragon/Chervil||1⁄4 Teaspoon (optional)|
Break the joints between drumsticks and thighs and joints of the wings close to the breasts.
Snip off wing tips, then skewer legs and wings close to the body.
Chicken halves will now stay uniformly flat during broiling.
Arrange chicken halves cut-side up in a shallow pan lined with foil.
Do not use a rack.
Sprinkle with salt and pepper.
Brush with a mixture of the butter and herbs.
Broil 4 or 5 inches from the heat for about 15 minutes.
Watch closely and lower pan if browning too quickly.
Turn chicken and brush with more of the butter mixture, continue broiling, turning and brushing with butter mixture every 5 minutes until thigh meat is soft, allowing about 30 minutes.