Recipes

Piquant Broiled Chicken Halves

James Beard

Author and Educator

James Beard adds moisture and flavor to broiled chicken with a nutty butter paste rubbed under the skin and a rich, spicy baste brushed over the top.

Ingredients

  • 1 cup walnuts, ground
  • 6 shallots, finely chopped
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 cup chopped parsley
  • 1 teaspoon dry mustard
  • Dash of Tabasco sauce
  • Three 2 1/2-pound broiling chickens, split, with backbone and neck removed
  • 2/3 cup melted butter
  • 1 teaspoon paprika

Method

Combine the walnuts, shallots, 4 tablespoons butter, salt, parsley, dry mustard, and 1/2 teaspoon Tabasco to a smooth paste.

Loosen the skin on the chicken breasts by sliding your hand between skin and flesh and stuff the paste under the skins. Combine melted butter, paprika, and 3 dashes of Tabasco sauce.

Arrange chicken bone side up on the broiler rack and brush with the melted butter mixture. Broil 4 inches from the heat for 12 to 14 minutes, basting once or twice with the butter, then turn, brush skin side with butter, and broil for 12 to 14 minutes.

Yield

6 servings