Broiled Chicken Recipe
Ingredients
| Tender young broiler chicken | 1 (Drawn And Split Or Quartered) | |
| Melted butter/Margarine or fat | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Ajino-moto | 1⁄2 Teaspoon (Flavor-Wise, Accent) |
Nutrition Facts
Serving size: Complete recipe
Calories 3549 Calories from Fat 2359
% Daily Value*
Total Fat 262 g403.8%
Saturated Fat 87.8 g438.8%
Trans Fat 0 g
Cholesterol 1221.7 mg407.2%
Sodium 2029.2 mg84.6%
Total Carbohydrates 0.09 g0.03%
Dietary Fiber 0.02 g0.08%
Sugars 0 g
Protein 279 g558.8%
Vitamin A 64.5% Vitamin C 40%
Calcium 17.6% Iron 75.1%
*Based on a 2000 Calorie diet
Directions
Select chickens weighing 2 1/2 pounds or less, allowing 1/2 bird for each serving; completely defrost frozen birds.
Rinse under cold running water and dry.
Preheat broiler oven.
Place chicken on broiler pan, skin side down.
(For added piquancy rub with cut clove garlic.) Brush with melted butter or fat Season with a mixture of salt, pepper and Accent.
Place in broiler 3 to 5 inches from source of heat.
Leave oven door ajar.
2.
Broil at low temperature for 15 minutes.
3.
Turn.
Brush again with butter and season second side.
Continue to broil for about 15 minutes turning once again and brushing with butter.
Remove to a warm serving dish and garnish with parsley.
4.
Cold broiled chicken is just as good as cold fried chicken for lunch box purposes and for a child it is more easily digested.
For people of all ages it is easy to manage finger-food.
Chef
