If desired, remove the skin from the poultry; sprinkle with salt and black pepper. Preheat 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 broiled 5 to 6 inches from the heat.
Turn the poultry over when brown on one side, usually after half of the broiling time, and brush again with oil. Chicken halves and meaty pieces should be turned after 20 minutes.
-- Broiler-fryer, half: 1-1/4 to 1-1/2 pounds, 28 to 32 minutes
-- Broiler-fryer, quarter: 10 to 12 ounces, 28 to 32 minutes
-- Kabobs: Boneless breasts, cut into 2-1/2-inch strips and threaded loosely on skewers, 8 to 10 minutes
-- Meaty pieces: Breast halves, drumsticks, and thighs with bone, 2-1/2 to 3 pounds, 25 to 35 minutes
-- Skinless, boneless breast halves: 4 to 5 ounces, 12 to 15 minutes
The poultry is done when the meat is no longer pink and the juices run clear (180 degrees F for chicken thighs and drumsticks; 170 degrees F for breast meat; 165 degrees F for patties). If desired, brush with a sauce the last 5 minutes of cooking.