Broiling a Whole Chicken

Generally, whole chicken is roasted, often after being stuffed with forcemeat of some kind or other. However, a whole chicken can be cooked under the broiler for a very different taste. You just need to flatten the chicken before cooking. Follow these directions for flavorful broiled whole chicken.

1. First, butterfly the chicken
2. Remove the backbone: Using a heavy knife or kitchen shears, cut close to the backbone from neck to tail on each side of the bone, and then remove it.
3. Flatten the chicken: Spread the chicken skin side up on your table or counter, and bang the breast with your fist to break the collar bone and some of the ribs.
4. Fold the wings to either side of the shoulders.
5. Cut a slit in the skin at either side of the breast tip.
6. Insert the tips of the drumsticks through the slits in the skin.
7. Brush the chicken with olive oil and spices. Or use flavored olive oil.
8. Put chicken skin side down in broiler pan - not on a rack.
9. Broil about 5 inches from the heat for five minutes.
10. Brush the chicken with oil and spices and place back under the broiler.
11. After five minutes baste again, using the juices in the pan, and place back under broiler for five minutes more.
12. Baste chicken, and then sprinkle with salt, pepper and spices and turn skin side up.
13. Broil and baste skin side for fifteen minutes more, basting every five minutes to ensure meat remains moist.
14. Chicken is done when juices run clear yellow from pricked drumstick.

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