Deviled Chicken

Creamy Deviled Chicken covered with a tangy sauce made with various spices including garlic, curry, and bouquet garni.

1 (3 lb) chicken
Cooking oil or butter
Sea salt or table salt
White pepper

Preheat oven to 350 degrees. Line a shallow roasting pan with aluminum foil. Brush chicken with oil; sprinkle lightly, inside and out, with salt and pepper. Place in prepared pan. Cover loosely with aluminum foil; do not seal. Bake for about 1 hour and 30 minutes or until tender. Let cool enough to handle easily. Remove and discard the skin. Separate chicken into serving portions and arrange on a platter. Chicken may be removed from bones if desired and placed on platter. Cover lightly with aluminum foil and keep warm in 225 degree oven.


3 to 4 small onions, minced
1 large clove of garlic, crushed
Bouquet Garni
Basic Chicken Stock
1/8 tsp white pepper
3 Tbsp butter
3 Tbsp flour
1/4 tsp curry powder
1 Tbsp water
Several drops of Worcestershire sauce
1 Tbsp tomato purée

Place onions, garlic, Bouquet Garni, 2 cups stock and pepper in small saucepan; simmer for 20 minutes. Force the onion mixture through a sieve into a bowl. Measure, then add enough stock to make 2 cups liquid.

Melt butter in small saucepan; blend in flour. Add stock mixture gradually, stirring until smooth.

Combine curry powder and water, stirring, to make a smooth paste. Add curry paste, Worcestershire sauce and tomato purée to sauce. Cook, stirring frequently, until thick and smooth.

Serve over warm chicken.