Ingredients
3 tablespoons mustard seed1/4 cup olive oil1 tablespoon minced fresh chervil or 1 teaspoon dried chervil1 tablespoon champagne vinegar1 tablespoon Worcestershire sauce1/2 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds)2 orange slices2 lemon slices2 onion slices3 sprigs fresh parsley, stems removed
Preparation
In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight.
Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together.
Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
