CookEat Recipe
Devilled Chicken Legs with Bacon
Broiled chicken legs with a mustard crumb coating, each finished with a crisp slice of bacon.
Method
Steps
Step 1
Mix the half ounce butter, two saltspoons English mustard powder, one teaspoon white-wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne and one commercially pasteurized egg-yolk equivalent thoroughly in a clean bowl. Keep this devilled butter cold until coating the chicken.
Step 2
Use the six whole legs from three small spring chickens of about one and a half pounds per bird. Have the feet and projecting lower bone ends trimmed off. Keep the legs refrigerated until cooking. Season all around with the separate one teaspoon salt and half teaspoon white pepper and rub with the one tablespoon olive oil.
Step 3
Arrange the legs on a clean double broiler and broil for about six minutes on each side. Immediately coat lightly in the prepared devilled butter and then fresh breadcrumbs, and return to a clean broiler. Broil for about four minutes on each side, continuing until each thickest meat centre reaches 165°F away from bone and the coating is fully cooked. Put on a clean warm dish and keep briefly hot. Discard dipping mixture and crumbs that have touched the partly cooked chicken.
Step 4
Trim the six thin crosswise raw bacon slices if needed and arrange on a clean broiler. Broil over moderate heat for about two minutes on each side, continuing until fully cooked and crisp.
Step 5
Arrange the six hot chicken legs on a warm serving dish, put one freshly broiled bacon slice over each and serve promptly.
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