Okay, here is an awesome recipe for chicken, but it has no heat. Besides just sprinkling with Calvin's, any suggestions? 2 3.5 lb chickens 3 tablespoons butter salt and pepper to taste 1 cup water 1/2 cup heavy cream 4 tablespoons Dijon mustard Preheat oven to 400 degrees. Rub chickens all over with butter. Sprinkle inside and out with salt and pepper. Truss. (Marilyn's note: I don't know how to truss, and I never did this, but it was in the original recipe, so I left it in.) Arrange (funny how things have to be arranged in a fancy recipe) chickens on their sides in a shallow baking pan. Roast for 20 minutes, turn on the other side. (Baste often) Roast another 20 minutes, turn on their backs. Roast another 20 minutes, or until cavity juices run clear. Remove chickens from pan, and keep warn. Pour off fat from pan, add the water. Stir to remove the brown particles that cling to the pan. Pour liquid into a sauce pan, cook to reduce by half. Add cream and cook briefly. Add mustard and cook, stirring, for about 30 seconds. Serve chicken sliced with mustard sauce.