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HOW TO: Broiling

Preheat the broiler for about 5 minutes.
Broiling sears chicken very quickly; choose cuts like boneless breasts, wings and thighs to ensure doneness.
For easy clean up, wrap both levels of a broiler pan in foil and cut vents so fat drains to the catch pan.
If you prefer, cover a cookie sheet in foil and set a cooling rack on it to hold the chicken.
For easy turning spray everything with cooking oil.
If you have an oven light, keep it on so you can easily size up progress.
Keeping the oven door slightly ajar can help keep the oven from getting too hot.

Broiling	Grilling
Delivers high heat from an overhead element.	Uses a grate with variable heat coming from below.
Doesn't change the taste of food.	Wood and charcoal- burning grills infuse added flavor.
Can be done indoors any time of year.	Many people grill year-round; most prefer "grilling season."

Try this with:

Tarragon Skillet Chicken And Potatoes

Fried Chicken Breast Salad With Vidalia Onion Pecan Dressing

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.