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Ingredients
2 broiling chickens
5 tablespoons melted butter
5 heaping tablespoons chopped parsley
2 heaping tablespoons chopped scallion
Salt and pepper
4 tablespoons bread crumbs
3 to 4 chopped shallots
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
1 ½ teaspoons Dijon mustard
3 tablespoons wine vinegar
6 to 8 tablespoons olive oil
Nutritional analysis per serving (4 to 8 servings)
11 grams carbs; 325 milligrams cholesterol; 1136 calories; 39 grams monosaturated fat; 15 grams polyunsaturated fat; 25 grams saturated fat; 86 grams fat; 2 grams fiber; 1123 milligrams sodium; 76 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slit the chickens up the breast and spread them out, skin side up. Flatten them with the broad side of a cleaver or your hand. Turn them over. With a sharp knife remove the breast bone and cut halfway through the backbone so that the chickens are nicely flat; this is simple to do, as the flattening process will have loosened the bones.
- Step 2
Preheat the oven to 350 degrees.
- Step 3
Butter a couple of roasting pans with a little of the melted butter. Put a chicken in each, skin side up. Do not be put off by their rather froglike appearance. Pour over each one 2 tablespoons melted butter and sprinkle them with 2 heaping tablespoons parsley and the scallions. Season.
- Step 4
Cover with buttered wax paper or parchment and roast for about 40 minutes or until the juices run clear.
- Step 5
Remove the paper and sprinkle each evenly with bread crumbs, baste with the pan juices and set the pans under a moderate grill - you will have to do one at a time, most likely - and leave them for 5 to 10 minutes to brown.
- Step 6
Meanwhile, mix the remaining parsley with the shallots, tarragon, chervil, mustard, vinegar and oil, and season with salt and pepper.
- Step 7
When the chickens are done cut each into four and serve with the sauce on the side.
Private Notes