Roasted Split Chicken with Mustard Crust. (thanks Jacques Pepin)
4 Servings
Mustard Crust
2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 chicken (about 31/2 pounds)
Pan Sauce
1 tablespoon chopped shallots
½ cup sweet vermouth or dry white wine
½ cup chicken stock
For the crust: Mix all the ingredients in a small bowl.
Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Remove the chicken to a carving board and let it rest for 5 minutes. In the pan, pour juices into defatting cup. Cook shallots in 1 tablespoon of fat until translucent. Deglaze pan with vermouth and cook until reduced by half. Add chicken stock and defatted roasting juices and cook for two minutes. Cut it into 8 pieces with clean kitchen shears. Serve with mashed potatoes drizzled with pan sauce
4 Servings
Mustard Crust
2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 chicken (about 31/2 pounds)
Pan Sauce
1 tablespoon chopped shallots
½ cup sweet vermouth or dry white wine
½ cup chicken stock
For the crust: Mix all the ingredients in a small bowl.
Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Remove the chicken to a carving board and let it rest for 5 minutes. In the pan, pour juices into defatting cup. Cook shallots in 1 tablespoon of fat until translucent. Deglaze pan with vermouth and cook until reduced by half. Add chicken stock and defatted roasting juices and cook for two minutes. Cut it into 8 pieces with clean kitchen shears. Serve with mashed potatoes drizzled with pan sauce
