Frank's Recipes! Deviled Chicken with Mustard Coating

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Deviled Chicken with Mustard Coating

2 butterflied chickens
The mustard and herb coating
The cooking juices from the chicken
6 tablespoons Dijon-style prepared mustard
3 1/2 tablespoons finely minced shallot or scallion
1/2 teaspoon tarragon or mixed herbs
4 drops of hot pepper sauce
2 cups crumbs from fresh home-made type white bread

The chicken is broiled until 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 minutes 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 discard all but 2 tablespoons of fat from the top of the juices. Blend the prepared mustard in another bowl with the minced shallot or scallion, herbs, and hot 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 minutes if cooking is delayed). 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 mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take the place of chicken fat).

Makes 8 servings.