• Tommy Centola

Old Style Broiled Chicken from the New Orleans Cookbook

Here is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each portion.


1 fryer (3 to 3 /12 pounds), quartered

1 1/2 teaspoons Salt

1 1/4 teaspoon freshly ground Black Pepper

3/4 teaspoon very finely minced Garlic

1/2 teaspoon ground Rosemary

2 teaspoons finely minced fresh Parsley

2 teaspoons fresh Lemon Juice

5 tablespoons Salted Butter


Wash and dry the chicken. Sprinkle both sides of each quarter with salt, pepper, garlic, rosemary, parsley, and lemon juice, then set aside while you preheat the broiler, broiling pan, and rack.


Melt the butter over low heat in a small saucepan. Pour half the melted butter on the skin side of the chicken pieces, then place them skin side down on the hot broiling rack. Pour the remaining butter over and broil, about 7 inches from the flame, for 20 minutes on each side. Serve with the juice and butter that collect in the broiling pan poured over the chicken.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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