Devilled Chicken Legs

The cooked legs and thighs of any of the larger birds, chicken, turkey, goose, duck, are very good devilled and were often served to Edwardian gentlemen for breakfast.


  • 2 legs and 2 thighs
  • strip of hot buttered toast for each joint
  • 1 teaspoon dry mustard
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • pinch of pepper
  • pinch of cayenne
  • 2 teaspoons French mustard
  • 3 oz. (90 g.) butter (softened)


In a saucepan put all the dry seasonings. Mix together, add French mustard and work into a paste. Add 1 oz. (30 g.) butter and work smooth again. Make slits down the lengths of the joints to be devilled and work a little of the paste into each. Spread the cut, skinless sides, with a little more. Dust the joints with flour, salt, black pepper and cayenne. Place on grill and pour or brush a little melted butter over each.

Grill for 3 minutes, turning 4 ways, so that all sides are grilled. Baste with more butter or with drips from pan 2 or 3 times. The danger in grilling cooked joints is that they will be dry.

Serve at once and very hot, each joint on a strip of buttered toast. A green salad is the best accompaniment.