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Mustard and Butter Basted Chicken

Mustard and Butter Basted Chicken
Who’d have thought that one of the most revolutionary non-electric heat retention cookers would be as simple as an African-print beanbag?

We’ve had the pleasure of meeting the Wonderbag’s creator, and learning about the wondrous journey this product has achieved in just a handful of years. The Wonderbag  is so incredibly useful for an array of delicious recipes.

Mustard and Butter Basted Chicken

The Wonderbag is so incredibly useful for an array of delicious recipes. Try making this Mustard and Butter Basted Chicken for your festive table... Recipes Mustard and Butter Basted Chicken European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1,2kg free range chicken
  • 5ml olive oil
  • sea salt flakes
  • 1 onion, quartered
  • 1 lemon quartered
  • 1 large thyme sprig
  • 5 bay leaves
  • 1 lt water
  • For the mustard butter
  • 85g butter, softened
  • 20ml wholegrain mustard
  • 10ml sundried tomato paste
  • 15ml fresh thyme leaves
  • 15ml chopped parsley
  • 2,5ml pepper
  • 2,5ml salt
  • 1 clove garlic chopped


  1. To make the mustard butter, beat the butter with all the seasonings until well mixed.
  2. Gently push your fingers under the skin of the chicken, starting from the neck, until you can push your whole hand down the length of the breast – take care not to tear the skin. Spread the butter all over the chicken under the skin. Rub the inside of the cavity with some of the mustard butter. Fill the cavity with the onion and lemon wedges.
  3. Place the chicken in a large pot, with one onion, peeled and quartered at the bottom of the pot. Add water and 1 chicken bouillon cube to cover ¾ way up the chicken. Place the pot on heat and bring to the boil. Cover with the lid, turn down the heat and simmer for 40 minutes. Place on a mat or cloth in the Wonderbag for 4 hours.
  4. Remove the chicken and place on a baking tray, and brown under the grill.
  5. Pour off 3/4 of the liquid and reserve as stock for future cooking. Heat the remaining liquid and thicken with corn starch or white onion soup powder.
  6. Serve with ratatoullie and parsnip, horseradish and feta mash

READ MORE: Wonderbag’s Recipe for Change

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