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Old 01-31-2005, 08:01 AM   #1
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Baked Herb-Mustard Chicken Recipe?

Anyone with a tried and tested one? Thanks!

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Old 02-01-2005, 12:29 PM   #2
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Well, mine is rather simplistic but it's still good. I just take plain yellow mustard, add some honey and fresh tarragon.

I also just like it baked with the mustard only.
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Old 02-01-2005, 08:59 PM   #3
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Thanks Kitchenelf! I'm trying to copy the Herb Mustard Chicken I had somewhere. I think I got close to the taste but my technique is not quite right. What I do is combine 2 parts yoghurt and 1 part dijon mustard and lots of dried thyme and rosemary. S&P on the chicken (skin on whole thighs and legs) before slathering the mixture.

One of my problems is baking temp and time. Since I just made up the recipe, the chicken comes out underdone sometimes. I want it moist and sliding off the bones. What should it be? How long and at what temp do you bake yours?

Another problem is that a lot of oil accumulates in the baking pan and the finished product comes out half submerged in it. So I get a browned top half while the underside is pale and looking like boiled. I'm thinking I should place a wire rack in between the chicken and the baking pan. What do you think?
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Old 02-01-2005, 09:06 PM   #4
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I had that same problem. Try baking it on a broiler pan - the juices will just fall into the pan below. For a leg/thigh combination I would bake it for about 45 minutes at 350°. That should be close anyway. Or just a rack in a casserole dish - cover with foil and bake - then at the end turn the broiler on to brown.

I wonder if you put a rack in a crockpot and cooked it - it certainly would be tender - then you could do the same broiler/browning method. I make one dish like that.

Chicken can be a pain sometimes!!!
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Old 02-01-2005, 09:09 PM   #5
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Almost forgot chopstix!!! Soak your chicken pieces in buttermilk, nothing else, for 2 days prior to cooking - cook at the end of the second day. Also try this with boneless, skinless breasts - AMAZINGLY plumb and tender!!!! You could also put some rosemary sprigs in there with the buttermilk too. I mean it's amazing how they turn out. I've never done it with bone in but I can't see where it would hurt.
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Old 02-02-2005, 08:29 AM   #6
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Thanks so much Kitchenelf! :D I'm gonna do everything you suggested! (I already looked up the web on how to make buttermilk as we don't get that here...)
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Old 02-02-2005, 11:28 AM   #7
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My favorite way to make buttermilk is milk and fresh lime juice - lots of it! Do you use white vinegar to make yours?
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Old 02-03-2005, 06:49 AM   #8
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Kitchenelf, I've never made buttermilk. The webpage I found said to add 1 tablespoon lemon juice to 1 cup milk. Let stand a few minutes or leave in fridge overnight.

You mean I can use white vinegar instead of lemon? I'd welcome this as vinegar is more available and certainly cheaper than lemons.
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Old 02-03-2005, 09:03 AM   #9
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Hi Chopstix,

Here is one I use. I really like it a lot.

Panko Chicken
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Old 02-03-2005, 01:14 PM   #10
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Yes, you can use any kind of acid - apple cider vinegar, white vinegar (which is what I would go for as apple cider vinegar has a very distinctive taste). Try 1 TBS to 1 cup - if it doesn't look separated enough or taste isn't strong enough just add a bit more.

Though apple cider vinegar or even malt vinegar would be good if making some sort of fried seafood.
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