Mustard Crusted Whole Chicken

This recipe for Mustard Crusted Whole Chicken turned out better than I ever imagined. The chicken was so moist and the prep was simple. I have switched from regular bread crumb to Panko in certain recipes. I do love making my own bread crumbs from my homemade croutons also.


I love all things chicken and I am a mustard eater. I love mustard. I make such a variety. I made my first mustard recipe from a recipe on Tigress in a Pickle  that has yet stopped blogging.  That is where I got my original recipe for mustard. Enough with the mustard.  The Panko bread crumb give this the nice crunch it needs and keep the moisture in the bird.


Mustard Crusted Whole Chicken

1  whole chicken
1 egg
1/4 cup honey
¼ cup prepared mustard
1 cup panko bread crumbs
1 tbs chopped parsley
1 apple


Clean your chicken save the gut's for your chicken stock



Stuff an apple in its ass. I always do this putting it in the cavity of chicken this brings a slight yet delicious flavor to any chicken recipe.

I do all the work in the stock pot where the chicken will cook.
 Put your chicken into the pot you plan on cooking it in yes I use my large iron pot.










Now in a small bowl whisk the egg then add the mustard, honey, parsley and salt and pepper to taste mix this up well. It should be a moist paste. Now you can coat your chicken with the crusty paste.





Oh yes pre-heat your oven to 375 degrees.













Completely cover the top and sides of the chicken and as much of the sides as you can. It is thick but in the cooking process it gets so crunchy delicious.















Cook your chicken until the internal temperature is 175 degrees. Take your chicken out and let it cool for approximately 20 minutes.







Once cooled carefully take the chicken out of the pot and cut and serve.

Iron Skillet Chicken with Apricot Preserves

Chicken with Apricot Preserves is a moist delight and the chicken loves it! In making this recipe like so many others I tweek it.

My new way of saying that is "Personalize" it.

Any preserves will do apricot just brings out a great taste in the chicken.

 


Seriously I do a lot of research when I cook. I know I should post more but my site is not about popularity or how many followers or la-la-la. There is no ego here and I just want to cook. I should post more often but I find I forget to take a picture or I ate the whole thing and a light bulb goes off. Oh crap I forgot to post this. I am going to try to get better. You deserve it.



 I love rub's and whole chickens. The best thing is the price on whole chicken it cheaper. You can make chicken broth out of the extra fat and guts. Plus you get all the juices from the delicious dark meat. Many recipes call out for all sort's of pan's to cook the chicken in. I use my cast iron skillets where ever possible.Love this one with a grill.




The Recipe

1 roasting chicken, about 3 pound

The Rub
Kosher salt and pepper
2 tbs curry powder
Juice of 1/2 lemon
1 tsp garlic powder
1/2 tsp ground cumin
1-2 tbs vegetable oil

Wash the chicken and pat dry

Combine the curry powder, lemon juice (save the peel and the rest of the lemon we will stuff it in the chicken tummy), ginger, cumin, and vegetable oil. Rub the mixture all over the chicken and under the skin.






Rub the glaze all over the chicken and under the skin.  Place your chicken into the pan.

* I then tied the legs and stuff the lemon in the tummy

Roast at 350° for about 20 minutes per pound, or to about 165° on a meat thermometer inserted into the thigh but not touching bone.

 

The Glaze

1/2 cup apricot preserves
3 tbls grainy mustard







About 10 to 15 minutes prior to the finish of the cooking combine the jams and mustard and brush it all over the chicken.


 


Continue cooking till done. This was tender and a great hit !









      This is the beautiful
Chicken with Apricot Preserves.

Enjoy. xoxo







The original recipe adapted from About.com.