If you thought Monday’s video was funny then you will surely like this one. Yes it is a cook book you can buy. So here is some chicken and skin. YUM! To further whet your appetite I’ve included an excerpt after the vid.
Oh, chicken, did you just cluck at me?” Crap. “No,” I squawk hoarsely. “I believe you did. Yes, you did. You remember what I said I’d do to you if you clucked?” Aw, jeez. “Yes.” I pause before I add, “Yes, Chef.” “My word is my bond,” he crows. “I’m going to spank you. And then I will cook you, very hot and hard.” I know what his hard cooking is like. “I’m not sure I can take any more quite yet,” I whine. “Stamina, Miss Hen,” he says brightly. My inner goddess has donned a tiny cheerleader’s uniform and starts to chant. Give me a B! Whack. Give me an L! Whack. Give me an A! Whack. Give me a D! E! S! Whack whack whack. What does that spell? Control freak poultry-beater, that’s what it spells. But I don’t fancy another swat, so I manage to keep the thought to myself for once. He roasts me gently until I reach sweet doneness. “You are a most beautiful sight,” he says, pulling me out of the Wolf. “And your smell is intoxicating.” Afterward, everywhere he spanked me is stinging and warm. The experience was humiliating and mustardy and unbelievably hot. I definitely don’t want him to do that to me again. But now that it’s over I have this warm, safe, golden brown afterglow. I feel contented, and totally confused. I must remember to cluck at him more often.
Mustard Spanked Chicken roasted chicken with mustard, fresh basil, and garlic
Serves 4 1 (3½- to 4-pound) chicken, patted dry with paper towels 1 teaspoon coarse kosher salt, more to taste ½ teaspoon freshly ground black pepper 2 tablespoons Dijon mustard 2 teaspoons minced fresh basil 2 garlic cloves, minced 3 tablespoons extra-virgin olive oil
1. Rub the chicken all over, including the cavity, with the salt and pepper.
2. In a small bowl, stir together the mustard, basil, and garlic and slap it hard onto the bird everywhere you just rubbed the salt and pepper. Refrigerate overnight or for at least 1 hour so it can recover.
3. Preheat the oven to 400 degrees F. Place a rack in a roasting pan.
4. Carefully lay the bird on the rack, breast down. Drizzle with 1 tablespoon of the oil. Roast for 30 minutes. Thrust a wooden spoon into the chicken cavity and flip the bird over so the breasts are up; drizzle with remaining oil. Continue to roast until the bird is golden brown and quite done, about 30 to 40 minutes longer. Enjoy.