{"id":6926,"slug":"broiled-spring-chicken","title":"BROILED SPRING CHICKEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["young spring chickens, 1 to 1 1/2 pounds each","salt","pepper","chicken-fat"],"ingredients_norm":["young spring chickens to pounds each","salt","pepper","chicken fat"],"steps":["Take young spring chickens of one to one and one-half pounds in weight, and split down the back, break the joints and remove the breast bone.","Sprinkle with salt and pepper and rub well with chicken-fat.","Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned.","The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly.","Remove to hot platter.","Or chicken may be placed in dripping pan, skin side down, seasoned with salt and pepper and spread with chicken-fat, and bake fifteen minutes in a hot oven and then broiled to finish.","Serve with giblet sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w26:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"65bbf24cf0c3846b8255353e7a5c5fce7bea673c02f316029d11e3928ee09e46","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-spring-chicken"}