Chicken Tartare

Name: Chicken Tartare
Total time: 1 h 30 min
Yield: 4 to 8 servings
Cuisine: british
Ingredients: 2 broiling chickens; 5 tablespoons melted butter; 5 heaping tablespoons chopped parsley; 2 heaping tablespoons chopped scallion; Salt and pepper; 4 tablespoons bread crumbs; 3 to 4 chopped shallots; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh chervil; 1 1/2 teaspoons Dijon mustard; 3 tablespoons wine vinegar; 6 to 8 tablespoons olive oil

Recipe from "Food and the Famous"

Adapted by Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 8 servings

2broiling chickens
5tablespoons melted butter
5heaping tablespoons chopped parsley
2heaping tablespoons chopped scallion
Salt and pepper
4tablespoons bread crumbs
3 to 4chopped shallots
1tablespoon chopped fresh tarragon
1tablespoon chopped fresh chervil
1½teaspoons Dijon mustard
3tablespoons wine vinegar
6 to 8tablespoons olive oil

Ingredient Substitution Guide

Preparation

Step 1
Slit the chickens up the breast and spread them out, skin side up. Flatten them with the broad side of a cleaver or your hand. Turn them over. With a sharp knife remove the breast bone and cut halfway through the backbone so that the chickens are nicely flat; this is simple to do, as the flattening process will have loosened the bones.
Step 2
Preheat the oven to 350 degrees.
Step 3
Butter a couple of roasting pans with a little of the melted butter. Put a chicken in each, skin side up. Do not be put off by their rather froglike appearance. Pour over each one 2 tablespoons melted butter and sprinkle them with 2 heaping tablespoons parsley and the scallions. Season.
Step 4
Cover with buttered wax paper or parchment and roast for about 40 minutes or until the juices run clear.
Step 5
Remove the paper and sprinkle each evenly with bread crumbs, baste with the pan juices and set the pans under a moderate grill - you will have to do one at a time, most likely - and leave them for 5 to 10 minutes to brown.
Step 6
Meanwhile, mix the remaining parsley with the shallots, tarragon, chervil, mustard, vinegar and oil, and season with salt and pepper.
Step 7
When the chickens are done cut each into four and serve with the sauce on the side.