Chicken lady chicken + a make-up recipe

Whenever we traveled to Europe one of the first things we looked for were the

outdoor markets.

It was fun looking for food items for a picnic or for munching  in our room.

Almost all the larger markets have the trucks with rotisserie chicken and

always had crowds around them.  The chickens looked so delicious but

not something  that we could purchase and have in the rental car while we were

Scan 27sightseeing.  This photo was taken in Brugge, Belgium.


I could not find a 3 lb. chicken  but ended up with a 5+lb. that did not fit in my pan.

I  spatchcocked the bird as per instructions, and then used  half.

The ingredients  for the marinade were interesting.  Olive oil, lemon

juice, soy sauce, honey, mustard, and harissa which I was able to find at


Unfortunately when I was browning the skin side I think I went a little too

DSCN5482far.  Blackened chicken was the result.  Thank goodness Jim loves his

chicken crispy.

The end result was a tender, juicy chicken that was so delicious.

As a matter of fact,  Jim said he would love to see me make this  again.


We recently celebrated Jim’s 85th birthday with a dinner at home.  Since

DSCN5471Tricia and her family were with us, I decided to add to the dessert table a

make up recipe.

I prepared David’s Salted butter caramel-chocolate mousse.  All of the

taste testers enjoyed it.  I served it with cannoli chips on the side.


15 thoughts on “Chicken lady chicken + a make-up recipe

  1. Happy Birthday to Jim! I’m glad you both enjoyed this dish. I like the idea of using half the chicken – perfect for two people! And what a lovely dessert to celebrate with – that mousse was a hit for me, too!


  2. Happy Birthday to Jim. Your Chicken Lady Chicken story and mine are the same. I also could only find a 5-pound chicken so froze half of it after cooking it. A 3-pounder would have been easier to deal with. My skin got a bit blackened also but I counted on it taking ten minutes without checking. I like crispy also. This is just something I wouldn’t probably do again but it did make me homesick for France. The cannoli chips intrigue me. The mousse, wasn’t it to die for?


  3. Oooh, I think the chicken looks great and what a good idea to only do half of it! I also had to get a big chicken (5 lbs), but was able to fit it in my 12″ frying pan…barely. 🙂 Happy birthday to Jim and your mousse looks fantastic!!


  4. So much to say. Happy Birthday to Jim! That’s exciting. (I love birthdays, anyone’s birthday.) My chicken skin blacked too. I like crispy skin too, but mine stuck to the pan, so we didn’t get to enjoy it. And the mousse was a winner, so I’m not surprised the taste testers enjoyed it. Cannoli chips sound delicious. I love cannolis in any form. Have a great week!


  5. Those cannoli chips look fabulous! Do you make them yourself? Would love to have that recipe! I would think that they would be a great contrast to the mousse. Yours looks delicious, and I’m happy everyone enjoyed it – including the birthday boy!

    The chicken looks great. I did a similar thing for my 1st attempt – half of a huge chicken, which was all I could find. Since I tried grilling – mine got even more carried away than yours! I did think that the marinade was very good. So happy that you enjoyed it!


  6. Your chicken looks perfect! I love the darker, crispy skin too. (May be the best part!) Happy Birthday to Jim! What a nice dessert too! Can’t go wrong with chocolate mousse!


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