From the former, I learned that you can broil pot roast instead of browning it in a skillet.
But meat is very forgiving; just broil, cut into chunks, put in the slow cooker insert, and pop in the fridge.
Cook at 425 degrees for about 10 minutes or broil quickly until the brittle has melted to give a smooth covering.
Grill or broil, turning occasionally, until the skins are black and blistered.
We can take bacon in jars, and rolls, and broil the bacon over a regular camp fire, suggested Connie.
Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other.
broil it slowly over a clear fire until it is quite hot, turning occasionally.
There is no earthly use, however, in trying to broil a chicken that is not fat and nice.
They stew it and fry it and broil it, and eat it as we do tomatoes.
To broil on the bars of the galley-range, as implied by its French derivation.
"to cook," late 14c. (earlier "to burn," mid-14c.), from Old French bruller "to broil, roast" (Modern French brûler), earlier brusler "to burn" (11c.), which, with Italian bruciare, is of uncertain and much-disputed origin.
Perhaps from Vulgar Latin *brodum "broth," borrowed from Germanic and ultimately related to brew (v.). Gamillscheg proposes it to be from Latin ustulare "to scorch, singe" (from ustus, past participle of urere "to burn") and altered by influence of Germanic "burn" words beginning in br-. Related: Broiled; broiling.
early 15c., "to quarrel, brawl," also "mix up, present in disorder," from Anglo-French broiller "mix up, confuse," Old French brooillier "to mix, mingle," figuratively "to have sexual intercourse" (13c., Modern French brouiller), perhaps from breu, bro "stock, broth, brew," from Frankish or another Germanic source (cf. Old High German brod "broth") akin to broth (see brew (v.)); also compare imbroglio.