Baked Dijon Mustard Chicken

Welcome to Part 2 in my ongoing (and probably eternal) reality series of “Any Chance This Guy Will Ever Learn to Cook?”  If you were with us for Part 1’s Manly Cast Iron Curry Chicken, you learned I’m passionate about Growing, Harvesting, and Preserving healthy food for our family.  I just have almost no interest, and also really suck at, Preparing it.  Let’s see if anything can change that. Do you know a dude who’s scared of the kitchen?  See if he wants to play along.

Last Sunday I took a whole broiler chicken, cut it up… and made this:

Baked Dijon Mustard Chicken with

Manly Cast Iron Potato and Onions.

0Done

And it was quite tasty!  Even the two-year-old devoured everything on his plate.  OK, not the salad.  He didn’t eat the salad.

I slightly altered what I did from a recipe straight out of Nourishing Traditions by Sally Fallon.

2Book

I’m pretty sure this is the first cook book I ever bought for myself.  Hopefully soon I can do a full review to properly convey my man-crush on these bound pieces of paper… but for now I’ll just say that this is right up my alley and I truly enjoyed reading it – not just referencing it.  Never thought I’d say that about a cook book.  Nourishing Traditions is chock full of great historical, anthropological, and medicinal facts, anecdotes, and tips that explain why much of our modern food industry is so ass-backwards when compared to the whole food and healthy preparation techniques that most of our great-grandparents seemed to innately understand.

The book’s tagline pretty much says it all:

“The Cookbook that Challenges Politically Correct Nutrition

and the Diet Dictocrats.”

Plus, what is really helpful to a sucky fledgling chef like myself, each section (Beef, Poultry, Fish, Side Dishes, etc) has at least a few simple recipes that are not intimidating.  This is one such recipe.

Yes, color me smitten.

So let’s bake some chicken and fry up some fixin’s.

Stuff You’ll Need:

  • 1 Whole Chicken (we buy natural, pasture-raised broilers locally from Full of Graze Farm)
  • Double handful of Red Potatoes
  • 2 Onions
  • 1 tbsp of Mustard (I went way fancy with Dijon)
  • Butter
  • Spices (I grabbed a southern dry rub mixture for the chicken plus garlic powder, sea salt, and pepper for the potatoes.

Stuff You’ll Do

  • Preheat oven to 350 degrees. (Yes ladies, we husbands need a written step at the beginning to remember to do that while dealing with this other stuff so we’re not standing around for 15 minutes later twiddling our thumbs.)
  • Cut up the Chicken. Separate both legs and both wings from the carcass. Remove both breasts.  Set aside (but save!) carcass and any bones from this step.  You’ll see why at the end.
  • Melt your Butter and then stir in Mustard until it’s uniform.
  • Use a brush or something to liberally apply the Mustard baste (is that the right word?) to Chicken.
  • Sprinkle on your Spices.
  • Cook Chicken in oven for 2 hours at 350 degrees.
  • Slice Onions and get them sauteing (is that the right word?) with some butter.

3Onions

  • Quarter or cut Potatoes and boil them for ten minutes.

 

4Potatoes

 

5StartCooking

  • After the 10 minute Potato boil, heat them in a skillet with some butter to brown.

 

6CookPotatoes

  •  When both the Potatoes and Onions have browned, only then combine them. (This is one of the tips in Nourishing Traditions that told me it improves the final flavor.  Who knew!?! They did.)
  • Add your Potato Spices.

 

9CookedPotatoes

 

  • Let’s check on that Chicken.

 

7CookChicken

OK, so this is where I learned we apparently have a Convection Oven (as opposed to a Concave Oven?!? Just kidding…  Kinda.) and apparently things bake much faster in one of those.  Luckily I checked these twenty minutes early.  A little brown on top but not burned!  I’m thinking this would have been a very bad scene if I waited the full two hours as the recipe dictated.  Lesson learned.

  • Festively plate (?) and present to a hungry toddler and 8-month pregnant wife who was ecstatic she finally didn’t have to cook a meal.

 

1Finished

But wait.  There’s more!

Remember the chicken carcass you set aside?  Let’s put that to some use.

Make Your Own Chicken Stock

  • Cut off the neck and cut it into a few pieces.
  • Place the neck, carcass, and feet into a large stock pot.
  • Cover with 4 quarts of water.
  • Add in tons of leftover vegetables.  Especially veggie trimmings or anything that has gone slightly past its prime you’ve been saving all week for this very feat.
  • 2 Tbsp vinegar
  • Simmer somewhere between 4 and Infinity hours.  8-16 hours seems like a real happy middle man.

 

10Stock

  • Strain Stock
  • Can or freeze Stock and throw it in the pantry.

 

Verdict

This was a big hit and everyone enjoyed it.  I think next time I’ll add just a little more pizzazz in the way of Spices to the chicken, but the Mustard taste was surprisingly really good.  This was a fairly simple recipe for me to cut my teeth on.

Most importantly, my family lived through another Husband meal.

Now if you’ll excuse me, I have a cook book to make out with.

–Mike

Posted in Cooking Lesson
7 comments on “Baked Dijon Mustard Chicken
  1. Christine says:

    Oh that sounds tasty and yay it sounds like you are getting your feet in the kitchen. I have been thinking about getting that cookbook for myself as well after we heard that interview on TSP. Maybe I will have to go get it… though my husband will probably be annoyed since we already have quite a few cookbooks…

    • Mike says:

      Hi Christine! Can you please point me to the Podcast interview? I must’ve missed that one. I’m a big fan of the show and no kidding, am listening to yesterday’s podcast about Jack’s Homestead Plans right now at my desk. Hehe. I discovered the cookbook through the Weston A. Price Foundation’s website and then some followup Google stream of consciousness.

  2. Christine says:

    Oh sure, though I have to warn you Sally Fallon and Jack clashed just a little bit in the interview. Mostly just misunderstandings I think. http://www.thesurvivalpodcast.com/fallon-weston-price I still think it was an informative podcast though and I think I need to just get around to getting some of the books.

  3. Aly says:

    We’re going through this a bit with my husband. We’ve done a couple dishes so far. We need to add to his list of easy recipes, though. 🙂
    Aly recently posted…Ravioli and Tomato SoupMy Profile

    • Mike says:

      I’m sure there’s at least a few out there… know of any “Learn Simple Cooking Technique” cookbooks?

      It’s easy to follow a recipe. I’m more interested in learning more universal techniques that can be applied to different things so I don’t need a step-by-step recipe all the time for something to not be ruined. 🙂

      • Aly says:

        I should clarify that my husband is not the best at following directions/recipes. 😉 Soooo, for us it’s more about finding recipes he can make and play around without bad results. He doesn’t always know what will work and what could hurt a recipe. We’re working on that. 🙂
        Aly recently posted…Glazed Ground Chicken with Fried RiceMy Profile

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We are located in the Dayton, OH area. Our goal for this space is an informative companion to our primary passions - the Workshops we facilitate on various topics and the Private Consultation given to clients as Homestead and Regenerative Agriculture Design Consultants.

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