Poulet de la flammes

1 chicken fryer, 3 1/2 lbs
Sauce Charcutière
black pepper
Split the chicken in half with a knife or heavy shears. Make and simmer the Sauce Charcutière - while the chicken is broiling.
1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Arrange the chicken halves - skin side up and side by side - on the grill grate. Broil the chicken for 15 minutes. (Re-arrange the halves after the first 10 minutes.) Turn the halves over and broil for another 15-20 minutes, re-arranging as before. Turn the chicken halves for the final time. Season with salt and pepper. Broil until the skin bubbles. Remove from the oven and allow to rest for 8 minutes. Sauce with Sauce Charcutière - on the bottom of the plate.