96 Deviled Chicken

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Chicken lb. lb. .75 kilo
Dry mustard 2 tbsp. 2 tbsp. 15 grams
Dry vermouth 1 tbsp. 1 tbsp. 15 milliliters
Clarified butter, melted 1 tbsp. 1 tbsp. 15 milliliters
Black peppercorns, freshly ground To season To season To season
Salt To season To season To season


Method of Preparation

  1. Trim chicken—prepare 2 sides.
  2. Measure mustard, vermouth, butter.
  3. Preheat broiler to medium hot.

Method of Cookery

  1. Mix mustard, vermouth, and melted butter. Brush chicken all over.
  2. Season with salt and pepper.
  3. Broil skin side uppermost for 10 minutes, turn, baste again with mustard mix, and give a further 10 minutes on cut side.
  4. Dust with parsley and serve.


Serve with grilled tomatoes, corn-on-the-cob, and Bennet Potatoes. Serve a light cold beer.

For Broiled Chicken Carson.