Recipe: Broiled Chicken with 5 Variations (Wesson, 1960's)

BROILED CHICKEN

Brush broiler chicken halves with Wesson oil, sprinkle on salt and pepper. Place on foil-lined broiler rack, skin side down.

Broil 6 to 8 inches from heat, turning and brushing with oil as needed. It takes 30 to 45 minutes.

VARIATIONS:

JELLY GLAZED:
Add spoonfuls of melted apple, mint, plum or cranberry or other jelly or preserves to chicken shortly before it finishes cooking.

PAPRIKA BROILED:
Combine 1/2 cup oil, 2 tablespoons lemon juice, 1 tablespoon flour, 1 teaspoon each salt and paprika. Use to coat chicken during broiling.

DEVILED:
To 1/2 cup oil add 1 teaspoon each chili powder, salt and paprika, 1/4 teaspoon each dry mustard and Tabasco, 1 tablespoon vinegar. Use to coat chicken during broiling.

GARLIC-OREGANO:
To 1/2 cup oil add 1 clove garlic, crushed, 1 teaspoon each oregano and salt, dash pepper. Let stand an hour before using to baste chicken during broiling.

PARMESAN BROILED CHICKEN:
A few minutes before chicken finishes cooking sprinkle with Parmesan cheese. Garnish with chopped parsley.

Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's