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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A luscious, delectable chicken dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
2 lbs broiling chicken, split in half |
5 tablespoons butter, melted |
2 tablespoons vinegar |
1/2 teaspoon dry mustard (coleman's preferred) |
1/2 teaspoon worcestershire sauce |
1 pinch cayenne |
Directions:
1. Place chicken halves on a broiling rack, skin side down and cook under moderate heat until well browned and almost tender.
2. Turn and brown the other side.
3. While chicken is cooking, baste frequently with a sauce made by combining remaining ingredients.
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