Poulet de l'Enfer

"I am the inferno, the flame of flames! I burn. I singe. I consume, with utter indifference..."

3 1/2 lbs chicken fryer, split in half
Dijon mustard
mixed dry herbs
marinade de l'Enfer
juice of 1 lemon
olive oil, to cover, about 1/4 cup
Combine an assortment of dry herbs - to your liking, such as oregano, thyme, tarragon, sage, etc. in a bowl. Here's a recipe for mixed French herbs.

Throw chicken halves, lemon juice, olive oil and salt to taste into a gallon-sized zip-lock bag. Store in refrigerator for 2 hours.

1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Arrange the chicken halves, end to end on the grate, directly under the broiler. Broil the chicken for about 15 minutes, basting with the excess marinade every 5 minutes. Re-arrange the halves after the first 10 minutes. Turn the halves over and broil for another 15-20 minutes, basting and re-arranging as before. Turn the chicken halves for the final time. Season with salt and pepper. Smear the chicken with a self-determined amount of Dijon mustard. Sprinkle with the dry herbs. Set the top oven grate one level higher in the oven than currently and continue broiling until the mustard boils. Remove the chicken from the oven and allow to rest for 8 minutes.