After draining well, use kitchen or poultry scissors to cut birds neatly in half lengthwise.
Use small slender skewers to pin the halves in shape so wings and legs lie snugly against body.
Brush melted butter over top and bottom of halves.
Place skin-side down under the hot broiler adjusted to 400 F.
See that halves stand level.
Use wads of crushed aluminum foil or wet paper toweling to prop them up where needed.
Put ½ tsp butter in rib hollow of each half.
Broil about 5 mim,
sprinkle with salt and brush with melted butter from hollow of each half.
Broil 10 mim longer, at which time the top should be nicely browned.
turn over and brush with melted butter and broil to a rich brown,
basting 2 or 3 times with rest of butter the last 15 mim.
Remove skewers
Serve piping hot on hot plate
Garnish with parsley
Pour any juice dripped down into broiler pan over birds.
Serves 4 to 6.
Recipe is believed to be accurate
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