Devilled Chicken

, from Issue #27, page 111. September, 2015
Photography Vanessa Wu.
    Devilled Chicken

    Serves: 4-6

    INGREDIENTS

    6 chicken drumsticks
    4 chicken thighs, bone in, skin on

    Devil mixture
    2 tablespoons Worcestershire sauce
    2 tablespoons melted butter
    1 tablespoon tomato paste
    1 tablespoon Dijon mustard
    1 tablespoon brown sugar
    2 teaspoons dry English mustard
    sea salt and freshly ground pepper

    METHOD

    Preheat the oven to 180 ̊C.

    Combine all the devil mixture in a bowl and season.

    Cut two deep slashes through the thickest part of each drumstick. Tie the thighs with kitchen string.

    Spread the paste over the chicken pushing some into the slashes in the drumsticks. Season.

    Place in a baking dish, skin side up and pour in enough water to just cover the base of the dish. This stops the paste catching and burning. Roast for 40 minutes, basting occasionally after 20 minutes and adding a little more water when needed. 

    Cook's tip: The devil mixture above can also be used on a whole spatchcocked chicken. For this, loosen the skin on the breast and rub a little of the mixture under the skin. Slash the drumsticks and spread the rest of the mixture over both sides of the chicken and roast until the juices run clear. 

    Menu: Serve this with Crushed New Potato Salad with Mustard Dressing and Radish, Tomato and Cashew Nut Salad.

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