Julia Child's Deviled Chicken with Mustard Coating

I love reading other bloggers' take on the recipes I make. Penny says it all so I will just copy her link here. I've made this recipe before, but love to revisit Julia to remind myself how to take a whole chicken and butterfly it. No matter how you finish it, you have saved yourself a ton of money and the result can be a juicy delectable chicken that is perfect for mulitple uses. I love that in this recipe the tartness of the Dijon Mustard really gives it a kick. The breadcrumbs from good homemade bread soak up the broth and the mustard and just add the right amount of toastiness. The best way to test this recipe or simply the cooking method is exactly what Penny notes....best tried on a delicious organic chicken that will impart a lot of that deep delicious wholesome organic flavor; not for the wimpy processed bird! The end result is an appetizing aroma, crisp brown skin and juicy meat. Bon appetit!

http://lakelurecottagekitchen.com/2011/04/22/julia-childs-deviled-chicken-with-mustard-and-breadcrumb-coating/