| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter; melted |
| 1/3 |
c |
Olive oil |
| 3 |
tb |
Mustard seeds |
| 3 |
tb |
Dijon-style mustard |
| 2 |
ts |
Freshly ground white pepper |
| 1 |
tb |
Dried leaf tarragon |
| 2 |
ts |
Dried dill weed |
| 1 |
|
(3-lb) broiler-fryer chicken; cut for frying |
INSTRUCTIONS
In a blender or food processor, process melted butter, oil, mustard seeds,
mustard, white pepper, tarragon and dill until blended (or beat together
with a wire whisk). Pour marinade into a large, shallow roasting pan, roll
each piece of chicken in marinade. Let stand at least 30 minutes at room
temperature. Preheat oven to 350. Bake chicken in marinade, uncovered, 1
hour or until coating is crisp and meat is tender; baste once after 30
minutes. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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