Deviled Chicken

Deviled Chicken
By Julia Child
AKA J.C. of Cambridge Massachusetts – recipe dated mid 1960’s

Serves 4

Butterfly a 3 to 3.5 pound broiler-fryer Chicken. To butterfly a chicken or other bird remove the backbone with sturdy shears. Spread the chicken skin side up on the work surface and pound down the breast area to break the collarbones and some of the ribs. This will flatten the chicken. Cut a small hole in the skin near the tip of the breast. Move the leg up and under the armpit and insert the tip of the drumstick into the slit. Cut the wings back to the elbows. Now you should have a flat bird ready for cooking.

Preheat broiler.
Brush all sides of the chicken in melted butter and sprinkle with salt and fresh ground pepper.
Arrange the chicken skin side down in a baking dish with 1 inch lip

Broil (6 inches from the heat) skin side down for 15 minutes basting every 5 minutes

Turn skin side up, baste well

Broil for another 10 minutes and take out leaving the oven hot

Drain the fat and juices out of the pan into a bowl

In a separate bowl, mix 3 tablespoons minced green onion, 4 Tbs of Dijon mustard, ½ teaspoon of tarragon, and two drops of hot pepper sauce and half the juices above.

Coat the skin side up of the chicken in the pan with the mustard mixture.
Pat on a coating of 1 cup fresh bread crumbs
Baste with the remaining juices

Place the chicken in a 400 degrees oven and roast for 10 to 12 minutes until golden crispy brown

Let stand for 15 minutes before cutting and serving