Broiled Chicken

Name: Broiled Chicken
Ingredients: 1 chicken, about 3 pounds; 1 garlic clove, peeled; Salt; 1 shallot; 1 scallion; About 2 strips lemon peel; A small handful of fresh parsley; 2–3 tablespoons fresh tarragon leaves, or 1 teaspoon dried; 2 tablespoons olive oil; Freshly ground pepper; 1 carrot; 1 parsnip; 2 shallots, or 2 thick slices of a small onion, peeled; 2 or 3 new potatoes; Olive oil; Salt

December 9, 2011

I use the same technique for broiling a chicken as I do for roasting it whole. I make a tasty mix of shallots, garlic, lemon rind, and herbs moistened with olive oil and rub that under the skin of the chicken at least an hour before cooking. The advantage of broiling is that it’s quicker, particularly if you do the preliminary under-the-skin stufﬁng in the morning. Then, when you get home, you have only to put the accompanying vegetables on a baking tray along with the chicken and you’ll have a full dinner ready in 30 minutes with lots of good left-over chicken to play with during the week. You can, of course, just get half a chicken (leg/thigh/breast piece) and have only a little left over, but I ﬁnd the birds for roasting are apt to be plumper and more ﬂavorful, particularly if you get an organic, decently raised chicken. And I like to have the gizzards, neck, and backbone for stock, and the liver for my own treat (see page 100).

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