Broiled Butterflied Chicken
| Yield: | 1 Servings |
| Categories: | Chicken |
| 3 | lb | Broiler-fryer chicken * |
| 2 | tb | Melted butter mixed with |
| 1 | ts | Olive oil or cooking oil. |
| Salt and freshly ground pepper. | ||
| 1 | pn | Of thyme, tarragon or mixed herbs, optional. |
| OPTIONAL DEGLAZING SAUCE | ||
| 1 | tb | Finely minced shallot or scallion |
| 1/2 | c | Chicken stock and/or dry white wine or French vermouth |
| 1 | Tb to 2 tb butter for enrichment, optional | |
| * butterflied as described in the preceding paragraph. |
Advertisement