| 1 | This is what i did with the basic butterflied chicken in the previous recipe. |
| 2 | Although there are a lot of instructions in these two recipes, they are really not complex and go together pretty quickly and easily. |
| 3 | The coating is tangy and nicely crunchy. |
| 4 | Pay attention to it when broiling though++it can over brown easily. |
| 5 | The chicken is broiled until almost done, then coated with mustard, herbs, and fresh bread crumbs for a crisp brown finish. |
| 6 | The chickens. |
| 7 | Follow the preceding recipe, but broil the 2 chickens for only 10 rather than 15 minutes on the second (skin) side. |
| 8 | Mustard and herb coating. |
| 9 | 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. |
| 10 | Blend the prepared mustard in another bowl with the minced shallot or scallion, herbs, and hot pepper sauce. |
| 11 | Beat up the remaining juices; blend half of them into the mustard. |
| 12 | Spread the mustard over the top (skin side) of the chicken, then pat on a coating of crumbs. |
| 13 | Baste with the remaining juices. |
| 14 | Ahead-of-time note: may be prepared somewhat ahead to this point; set aside at room temperature. |
| 15 | Final cooking and serving. |
| 16 | Roast in the upper third level of a 400f oven for 10 to 12 minutes if cooking is delayed). |
| 17 | When is it done? the chicken is done when the drumsticks are tender if pressed, and the crumbs should brown nicely. |
| 18 | Grilling note. |
| 19 | The crumb coating does not work for barbecuing since it will fall off and burn when you turn the chicken. |
| 20 | 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). |
| 21 | Makes 8 servings |
