Psycho Chicken- Qu'est-ce que

You may remember the movie Julie and Julia.  I'm sure it brought hope to many a blogger that all the writing they hammer and photos they snap will one day be turned into cinematic silver.  Well, I have no desire to share my personal whimsy with the world.  However, the film also brought two good things into my world.  One: I saw Julie and Julia with my friend Julia.  So it is indelibly in my mind.  Two: It unleashed The Art of French Cooking by Julia Childs back on the market with a 30% off the cover price sticker. 



photos by DMG

From what I gather from French cooking it involves copious amounts of butter and entails the use of a multitude of steps and cooking devices.  I don't have a broiler with a medium setting so I Americanized this one a bit.

What you Need:

2 1/2 lb. chicken breast
4 Tbsp. butter, melted in saucepan
3 C. bread crumbs
3 Tbsp. shallots, minced

Herbs, Oils, Etc.
Salt and Pepper, pinch
2 Tbsp. oil
6 Tbsp. Dijon mustard
1/2 tsp. basil or thyme
Cayenne Pepper, pinch

Poulets Grilles A La Diable

*Important!!! Keep the fat on the chicken for authentic French cuisine

Melt butter in saucepan, add oil

Dry chicken, paint it with butter and oil                    

Place on broiling pan, five to six inches from flame

and broil until very lightly browned

* Saute every five minutes with mixture

* Should time to about 8 minutes per side (keep and eye on it)

Remove and salt lightly, retain melted fat

Meanwhile . . .

Blend mustard, shallots, herbs and

seasonings

Drop by drop, beat in half of basting fat

until mixture becomes mayonnaise-like                               

Reserve remaining fat for later 
Paint chicken with mustard mixture                      * I added a dollop of mustard to use as a dip.

Roll or pat breadcrumbs onto chicken

Then . . .

Place chicken back on broiler pan

dribble half basting fat over them

Broiler  8-10 minutes per side

(keep an eye on it)

Baste with remaining fat after turn

Mangez-le vous tromper américain!

Like I said, this is a multi-step meal heavy on the butter and fat.  We have a few French friends and they told us the secret to all this decadent cooking and slim waistlines is leaving the sauce and gravy on the plate.  It is apparently poor form to soak anything up with bread.  This recipe originally called for two 2 1/2 lb. broiler chickens.  If you desire to have a larger meal, add 2 Tbsp. butter.  You can also use real homemade breadcrumbs. 

Total Time

30 minutes

Drink

Penn Pilsner

Music

The Decemberist