Broiling Poultry

Enjoy succulent poultry prepared under the broiler.


+ enlarge image Place chicken on an oven sheet.

If desired, remove the skin from the poultry; sprinkle with salt and black pepper. Remove broiler pan from the oven and preheat the broiler for 5 to 10 minutes. Arrange the poultry on the unheated rack of the broiler pan with the bone side up. If desired, brush poultry with cooking oil. Place the pan under the broiler so the surface of the poultry is 4 to 5 inches from the heat; chicken and Cornish game hen halves should be 5 to 6 inches from the heat. Turn the pieces over when browned on one side, usually after half of the broiling time. Chicken halves and quarters and meaty pieces should be turned after 20 minutes. Brush again with oil. The poultry is done when the meat is no longer pink and the juices run clear. If desired, brush with a sauce the last 5 minutes of cooking. (For more poultry broiling times download the chart below. Downloading requires Adobe Acrobat software.)

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