Grilled chicken of the devil (poulet grille a la diable), Julia Child

Cut out the backbone and open the chicken flat (spatchcock); save the giblets for stock.

Pat dry with paper towels on both sides and remove the small rib bones.

Melt the butter and mix in the oil.

Paint the chicken thoroughly with the butter mixture, inside and under the skin.

Preheat the grill pan to moderately hot; grill skin side down, 10 minutes per side, basting with butter every 5 minutes.

Pour off and keep the basting fat.

Salt the chicken lightly.

In a bowl combine the mustard, thyme, shallot, pepper, cayenne and Tabasco; whisk, then beat in half the basting fat drop by drop. Reserve the rest of the fat.

Paint the chicken all over with the mustard mixture.

Pulse the bread in a food processor to fresh crumbs and spread on a large plate.

Roll the chicken in the crumbs, patting them on so they adhere, top and bottom.

Set a rack on the grill pan and arrange the chicken skin side down on it.

Pour half the remaining basting fat over the chicken and brown slowly under a moderately hot broiler for 10 minutes.

Flip, baste with the rest of the fat and broil another 10 minutes.

Check doneness in several spots; at 131 to 132F it is not cooked through, so finish for a few minutes in a 400F oven.

Garnish with a little parsley and serve.