To butterfly a chicken:
First remove the backbone by cutting down close to it on each side with a heavy knife or sturdy shears. Spread the chicken skin side up on your work surface and bang the breast with your fist to break the collarbones and some of the ribs; this flattens the chicken.Fold the wings akimbo by tucking the wing ends behind the shoulders. Then maka a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint; then pull it down and insert the tip of the drumstick through the skin slit. The leg will be held in place.
For 4 servings:
A 3 to 4 pound chicken, butterflied as described above
2 tbs melted butter mixed with 1 tsp olive oil
Salt and pepper to taste
A pinch of thyme, tarragon, or mixed herbs, optional
The mustard and herb coating:
Cooking juices from the chicken
3 Tbs Dijon mustard
2 Tbs finely minced shallots
1/4 tsp tarragon
2 drops of hot pepper sauce
1 cup crumbs from fresh homemade type white bread
Preheat the broiler. Brush the chicken all over with some of the butter and oil. Arrange it skin side down in the baking dish, and set it so the surface of the flesh is about 5 inches from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with the butter and oil. Baste again in 5 minutes - use the juices in the pan when the butter mixture is gone. Broil another 5 minutes, then sprinkle lightly with salt, pepper, and optional herbs. Turn the chicken skin side up. Broil and baste for 10 minutes more.
Drain the fat and juices out of the broiling pan into a small bowl; skim off and discard all but 1 to 2 tablespoons of fat from the top of the juices. Blend the prepared mustard in another bowl with the minced shallot, herbs, and hot pepper sauce. Beat up the remaining juices; blend half of them into the mustard. Spread the mustard over the top (skin side) of the chicken, then pat on a coating of crumbs. Baste with the remaining juices.
Ahead of time note: May be prepared somewhat ahead to this point; set aside at room temperature.
Final cooking and serving: Roast in the upper third level of a 400 degree oven for 10 to 20 minutes or until crumbs are browned and the chicken is cooked through