London's Special Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: 5 ½ to 6 pound roasting chicken – butterflied | |
| 1 Tbs | butter, soft or melted |
| 1 tsp | mustard seed |
| ½ tsp | caraway seed |
| 1 tsp | dried herbes de provence |
| ½ tsp | black peppercorns |
| ½ tsp | paprika |
| ¼ tsp | cayenne |
| 1 tsp | salt |
Directions:
Preheat the broiler. Cut chicken between wing & body; cut between thigh and drumstick. Brush both sides of the chicken
With melted butter and arrange it skin down in the pan. Place under The broiler for 10 minutes until interior flesh is lightly browned.
Remove pan and set on work surface. Set oven temperature to
400 degrees. Place all the spices in a grinder and process
Briefly until a coarse powder. Sprinkle a quarter of spice mixture
Over the broiled inside of the chicken, then turn it skin side up,
flat in the pan. Sprinkle the rest of the spices over the skin, in a
thick, even layer. Place the pan in the center of the oven and
Roast for 1 to 1 ¼ hours, basting once or twice – quickly – so
as not to lose oven heat – with the pan juice. Near the end of
the cooking time, check signs of doneness: the thigh should
be tender, the juices from the breast should be clear and the
skin should be deeply colored and crisp.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database