Roast Chicken With Mustard-Anchovy Crust |
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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The anchovies intensify the flavor of the mustard and at the same time mellow its pungency. When the chicken is done, the sauce will have formed a soft, golden brown crust, with no hint of anchovy flavor. Serve with crusty bread and a big salad. From the Miami Herald (who knew?). Ingredients:
1/4 cup dijon mustard |
1 tablespoon virgin olive oil |
2 garlic cloves, minced |
8 anchovies packed in oil, minced (olive oil-packed ) |
1/2 teaspoon fresh ground pepper |
4 lbs whole chickens, roaster preferred |
Directions:
1. Heat the oven to 350 degrees.
2. In a small bowl, combine the mustard, oil, garlic, anchovies and pepper. Mash with a fork to form a paste.
3. Pat the chicken dry, and place on a rack in a roasting pan. Spread the paste on the chicken to coat thickly.
4. Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, about 75 minutes.
5. Remove from the oven, cover loosely with foil and let rest 5 to 10 minutes. Cut into serving pieces and arrange on a warm platter.
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