It’s Friday again, so that means we have a new recipe to try for the weekend! Two weeks ago I shared a tuna recipe from Child, this week I’m sharing a broiled chicken recipe I made for me and the in-laws.
But first, let’s recap in case you don’t know my rules…
I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.
You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.
2 ready-to-cook, 2 1/2 lb. broilers (chicken), halved or quartered.
A saucepan containing 6Tb melted butter and 2 Tb oil.
A pastry brush
Broiling pan minus the rack
6Tb prepared mustard if the strong Dijon type
3 Tb finely minced shallots or green onions
1/2 tsp thyme, basil or tarragon
pinch of cayenne pepper
4 cups fresh, white crumbs from the home-made type of bread (make the crumbs in an electric blender, 3 or 4 slices of bread at a time)
Broiling pan with a rack, the rest of the basting fat
- Preheat oven broiler to moderately hot.
- Dry the chicken thoroughly, paint it with butter and oil, and arrange it skin-side down in the bottom of the broiling pan. Place it so that the surface of the chicken is 5 to 6 inches from the hot broiling element and broil 10 minutes on each side, basting every 5 minutes. The chicken should be very lightly browned. Salt it lightly.
- Blend the mustard with the shallots or onions, herbs, and seasonings in a bowl. Drop by drop, beat in half the basting fat to make a mayonnaise-like cream. Reserve the rest of the basting fat for later. Paint the chicken pieces with the mustard mixture.
- Pour the crumbs into a big plate, then roll the chicken in the crumbs, patting them on so they will adhere.
- Arrange the chicken pieces skin-side down on the rack in the broiling pan and dribble half the remaining basting fat over them. Brown slowly for 10 minutes under mod. hot broiler. Turn, baste with the last of the fat, and brown 10 minutes more on the other side. The chicken is done when the thickest part of the drumstick is tender, and, when the meat is pricked with a fork, the juices run clear yellow.
Transfer to a hot platter and serve.
- Reserve ALL the basting fat. I had to be skimpy because I got frustrated trying to bast up the juices, so get it all out.
- I got my chicken from WholeFoods already cut into halves which makes it SO much easier.
- This was a ‘simpler’ recipe than the tuna, so if that’s something important to you start here.
Ps: I made this with roasted potatoes and asparagus rolled in oil, parmesan and garlic salt. Don’t think you can leave the asparagus in the oven to save counter space (and keep warmer for longer) while preparing the chicken. Apparently, the oven still heats whatever is in it when the broiler is on and WILL burn your wonderfully prepared asparagus.
Julia suggests another chilled rose, but I went for the vodka sodas with lime instead.
Would I Make It Again?
… no, I wouldn’t. It was good don’t get me wrong! But it didn’t get me as excited as the fish recipe. I would make it again if requested, and possibly quarter the chicken to get it EXTRA crispy because I love crisp (but not like the asparagus crisp…).