Young chickens, weighing 2 1/2 pounds or less, can be broiled.
They should be halved, quartered or cut into pieces.
If using chicken halves or quarters, turn wing tips onto back side.
Set oven control at broil and/or 550Â°.
Brush chicken with melted butter or margarine.
Place skin side down on rack in broiler pan; place broiler pan so top of chicken is 7 to 9 inches from heat.
(If it is not possible to place the broiler pan this far from heat, reduce temperature to 450Â°.) Broil chicken 30 minutes.
Season brown side with salt and pepper.
Turn chicken; if desired, brush again with butter or margarine.
Broil 20 to 30 minutes longer or until brown, crisp and done.