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Ingredients
- 2 x Chicken, Whole, broiler/fryer
- 3 Tbsp. Melted Butter
- 1 1/2 tsp Extra virgin olive oil Salt Pepper
- 1/3 c. Dijon Mustard
- 3 Tbsp. Scallion, chopped
- 1/2 tsp Tarragon
- 5 dsh Warm Pepper Sauce
- 1 1/2 c. Fresh Bread Crumbs
Directions
- Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 pound broiler/fryer chicken. With a heavy knife or possibly sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side.
- Broiling: brush butterflied chicken all over with a combination of butter and extra virgin olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the warm broiler element. After 5 min, brush the flesh, that should just be starting to brown, with butter and oil. Baste again in 5 min - use juices in the pan as butter mix is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 min more.
- NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 min to a side, till juices run clear yellow from pricked drumsticks.
- Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and throw away all but about 4 Tbsp. of fat from top of juices.
- Blend mustard in another bowl with scallions or possibly shallots, tarragon and warm pepper sauce.
- Beat up reserved fat and juices and blend half of them into the mustard.
- Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or possibly a processor.) Baste crumbs with remaining fat and juices.
- Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 min (20 min if cooking is delayed). Crumbs should brown lightly.
- Chicken is done when drumsticks are tender when pressed.
- Carve into serving pcs at the table, or possibly arrange them on a warm platter in the kitchen.
- BARBECUE
- NOTE:The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mix, basted on during the last few min of cooking (beat a few Tbsp. of oil into the mustard to take place of chicken fat and juices).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 8 servings | |
| Calories 789 | |
| Calories from Fat 470 | 60% |
| Total Fat 52.26g | 65% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 518mg | 22% |
| Potassium 646mg | 18% |
| Total Carbs 15.32g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.4g | 1% |
| Protein 60.62g | 97% |
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