Newbie question-- I'm making the St Claire chicken for dinner tonight. I'm baking it in a glass (Pyrex-like) 9x13. Can that be broiled during the second step of baking, or should I transfer it to a different pan?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pat is a trusted home cook.
Transfer the chicken to a different pan. Pyrex isn't meant for the broiler and might shatter.
Thanks! That's what I thought :)
Just a regular broiling pan? Any idea about how long I should let them go in the broiler?
The author states that the chicken is "par" baked before going on the grill or under the broiler. I'm not quite sure what that means. I suggest you message her directly.
Please enter a valid email address.
Well played. You deserve a cookie.
One artist’s carefully crafted culinary creations.
Cake Made of Felt
Gooey, Cheesy Breads
$50 and Under Wonders
A Home That Honors Black History
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.