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Old 06-08-2010, 11:27 PM   #1
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How can I try this recipe with the type of broiler I have?

My oven has the broiler down on the bottom. It's like a draw you open and there it is. It's not in the oven. does that mean, i cant try this recipe?

African Chicken Recipe

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Old 06-08-2010, 11:34 PM   #2
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My oven has the broiler down on the bottom. It's like a draw you open and there it is. It's not in the oven. does that mean, i cant try this recipe?

African Chicken Recipe
The recipe calls for cooking under a broiler.
You have a broiler.
No problem.

It doesn't matter if your broiler is located under the oven or at the top of the oven compartment.
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Old 06-08-2010, 11:56 PM   #3
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You can actually put a whole chicken down there? It's a skinny draw, just seems the recipe was more for the ovens that have the broilers inside the actual oven.
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Old 06-09-2010, 01:50 AM   #4
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the meat could be split/butterflied, if too plump. other than in my culinary schooling, (-we often cooked using salamanders, very similar, although in a reverse);..... i've often broiled my food.
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Old 06-09-2010, 09:02 AM   #5
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You can actually put a whole chicken down there? It's a skinny draw, just seems the recipe was more for the ovens that have the broilers inside the actual oven.
The recipe all for a spatchcocked chicken. That means you cut out the backbone and spread the chicken out flat. You press it down flat. That way you can broil it effectively. You probably should put the broiler pan at the bottom of the drawer. The recipe calls for it to be 8" from the burner.
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Old 06-09-2010, 10:37 AM   #6
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Quote:
Originally Posted by legend_018 View Post
You can actually put a whole chicken down there? It's a skinny draw, just seems the recipe was more for the ovens that have the broilers inside the actual oven.
I think you mean drawER. Draw is something you do on paper with a pen or pencil.

the broiler drawer is slender because the whole idea of broiling is to keep the food item close to the flame/heat. If you had an electric oven, you would broil by placing the top oven shelf as close to the broiler as possible. With the gas broiler, it's more of a confined space.

Actually, broiling in a gas stove is really easy. Don't be put off by it!
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Old 06-09-2010, 01:38 PM   #7
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Unless you have 8 inches of space between the chicken and the heat element, you will probably burn it up by broiling it for an hour.

Personally, I hate to broil meats. I would grill the chicken in question, instead.
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Old 06-09-2010, 03:34 PM   #8
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no way you could broil it for an HOUR at any distance from the heat without burning it up. When I'm broiling chicken I generally bake it first, to almost done, then "beautify" it under the broiler.
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Old 06-09-2010, 04:29 PM   #9
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I agree with June, there's no way you could subject a chicken to direct flame under any kind of a broiler for an hour, and expect it to not be burned to a crisp.
I would do it in a 450 degree oven, and it will be as brown as you'd ever want it after an hour.
Looks like an interesting recipe......let us know how it turns out.
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Old 06-09-2010, 07:07 PM   #10
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The recipe says to baste frequently, which means taking it away from the direct broiler heat for a few minutes at a time. Also, the consistent basting will give more moisture to the skin. It says that when it is cooked after an hour the skin will be charred black and the chicken inside juicy. I see no problems with the recipe the way it is, as long as you watch it and keep opening the broiler or oven and pulling it out to baste.
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