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1. Split 1 or 2 chickens lengthways and remove the whole of the bones with a sharp knife.
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2. Cut the flesh in 4 or 5 pieces as you fancy and beat the thicker parts even with a rolling pin.
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3. Sprinkle them with sufficient salt and pepper, and a little cinnamon, and let them stand for 1 or 2 hours.
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4. Place them on a gridiron, set it on a moderate charcoal fire, and constantly turn them with a pair of tongs.
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5. When nicely browned, lay them in a stew pan and cover them with broth.
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6. Put the pan on a moderate charcoal fire and let simmer until tender.
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7. Dish up and serve hot.
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