Moutarde Parizot
Poulbot
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Grilled Herb-Crusted Chicken
with Mustard Butter

"Poultry is for the cook what canvas is for the painter."
- Anthelme Brillat-Savarin

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Herbs I
Art Print
Kruse-Kolk, Alie
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Grilled Herb-Crusted Chicken with
Mustard Butter
Karen Lee's Restaurant & Wine Bar
Bridgehampton, NY
Gourmet September 1993

For the mustard butter:
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons minced shallot
1/2 teaspoon white pepper
3/4 teaspoon coarse salt
1 1/2 tablespoons fresh thyme leaves, chopped
2 tablespoons coarse-grained mustard
2 tablespoons Dijon-style mustard

For the herb mixture:
1 teaspoon dried sage, crumbled
1 teaspoon dried oregano
1 teaspoon ground ginger
1 teaspoon dried rosemary, crumbled
1 teaspoon dried marjoram, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon celery seeds
1 teaspoon white pepper
2 teaspoons coarse salt

A 3 1/2-pound chicken, quartered

 Make the mustard butter: In a bowl combine well the butter, shallot,
white pepper, salt, thyme, and the mustards. On a piece of wax paper
form the butter into a 7-inch log, using the wax paper as a guide, and
chill it, wrapped in the wax paper, until lit is firm enough to slice. The
mustard butter may be made 2 weeks in advance and kept chilled.
Make the herb mixture: In a bowl combine the sage, oregano, ginger, rosemary, marjoram, thyme, celery seeds, white pepper and salt. The
herb mixture keeps in an airtight container for 1 month.
Preheat oven to 475 degrees F. On a sheet of wax paper spread the
herb mixture, press the chicken pieces onto it, coating the pieces evenly,
and grill the chicken on an oiled rack set 5 to 6 inches over glowing coals
for 4 minutes on each side. Transfer the chicken with tongs to a baking
dish and roast it for 30 minutes, or until it is just cooked through. Serve
the chicken topped with 1/4-inch thick rounds of the mustard butter,
reserving the remaining butter for another use. Serves 4.

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