Broiled Chicken, Quantity Method
For large quantities, or for bigger chickens (quartered instead of halved), use slightly higher heat (set the broiler rack higher), and broil until browned on both sides, as in basic recipe. Remove from broiler and place in baking pans or on sheet pans. Finish cooking in the oven at 325°-350°F (165°-175°C).
Remove backbones from hens and prepare for broiling (see Figure 12.4). Broil as in the basic recipe for any of the variations. Serve 1 hen per portion.
Before brushing with melted butter, rub each chicken half with J4 tsp (1 mL) dried tarragon and 1-2 tsp (5-10 mL) chopped fresh parsley. Broil as in basic recipe.
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