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Add a photoServings: 8
Ingredients
- 2 x Butterflied chickens The mustard and herb coating The cooking juices from the chicken
- 6 Tbsp. Dijon-style prepared mustard
- 3 1/2 Tbsp. Finely chopped shallot or possibly scallion
- 1/2 tsp Tarragon or possibly mixed herbs
- 4 dsh Of warm pepper sauce
- 2 c. Crumbs from fresh home-made type white bread
Directions
- This is what I did with the basic butterflied chicken in the previous recipe. Although there are a lot of instructions in these two recipes, they are really not complex and go together pretty quickly and easily. The coating is tangy and nicely crunchy. Pay attention to it when broiling thoughit can over brown easily.
- The chicken is broiled till almost done, then coated with mustard, herbs, and fresh bread crumbs for a crisp brown finish.
- The chickens. Follow the preceding recipe, but broil the 2 chickens for only 10 rather than 15 min on the second (skin) side.
- Mustard and herb coating. Drain the fat and juices out of the broiling pan into a small bowl; skim off and throw away all but 2 Tbsp. of fat from the top of the juices. Blend the prepared mustard in another bowl with the chopped shallot or possibly scallion, herbs, and warm pepper sauce. Beat up the remaining juices; blend half of them into the mustard. Spread the mustard over the top (skin side) of the chicken, then pat on a coating of crumbs. Baste with the remaining juices. Ahead-of-time note: May be prepared somewhat ahead to this point; set aside at room temperature.
- Final cooking and serving. Roast in the upper third level of a 400F oven for 10 to 12 min if cooking is delayed).
- When is it done The chicken is done when the drumsticks are tender if pressed, and the crumbs should brown nicely.
- Grilling note. The crumb coating does not work for barbecuing since it will fall off and burn when you turn the chicken. 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 the place of chicken fat).
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 8 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 15mg | 0% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.11g | 0% |
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