Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Cut-up broiler-fryer chicken |
| 2 tablespoons | Margarine or butter; melted |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
Set oven control to broil. Brush chicken with 1 tablespoon margarine.
Place chicken, skin sides down, on rack in broiler pan. Place broiler pan so top of chicken is 7 to 9 inches from heat. Broil 30 minutes.
Sprinkle with salt and pepper. Turn chicken; brush with I tablespoon margarine. Broil 15 to 25 minutes longer or until done.
From the files of Al Rice, North Pole Alaska. Feb 1994