Deviled Chicken With Mustard Coating

Your ability to really love your enemies…to do good even to the ungrateful or wicked absolutely requires the intervention of the Godhead. It required that Christ suffer and die because of your natural enmity to God. It requires the Holy Spirit’s power to give you a wholly new life. It requires the Father’s patient hand to prune and grow you in a way of life that is otherwise impossible – even inconceivable. It requires nothing less than radical repentance, living faith, and renewal of your whole heart that you might begin to learn how to really love. Such faith working through love is the product of a good news worth living and dying for.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Meats		Ceideburg 2, Chicken	8	Servings

INGREDIENTS

2		Butterflied chickens
		The mustard and herb coating
		The cooking juices from the
		chicken
6	T	Dijon-style prepared mustard
3 1/2	T	Finely minced shallot or
		scallion
1/2	t	Tarragon or mixed herbs
4		Of hot pepper sauce
2	c	Crumbs from fresh home-made
		type white bread

INSTRUCTIONS

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 though++it can over brown easily.  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).  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 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.  From "The Way to Cook", Julia Child, Alfred Knopf,
1989. ISBN  0-394-53264-3  Posted by Stephen Ceideberg; September 16
1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 101 Calories From Fat: 25 Total Fat: 2.8g Cholesterol: 51.7mg Sodium: 198.9mg Potassium: 209.2mg Carbohydrates: 1.7g Fiber: <1g Sugar: <1g Protein: 16.5g