How to make chicken crown – recipe

The coronation chicken has had a bad reputation: the name is “a synonym for mass-produced dull buffets,” as described by food historian Polly Russell. According to Tom Parker-Bowles, “Dog from a plate.” Even though it no longer has the same weird smell of elegance as in 1953, the Elizabeth poulet reine is still a wonderful centerpiece of the holiday, no matter what holiday you celebrate.

Preparation 30 minutes Cooking 90 minutes 6

1 chicken (about 1 kg) 1 cinnamon stick 5 black pepper 1 pinch saffron 1 teaspoon salt 1 bay leaf 4 cm fresh ginger 2 tablespoons curry powder 50 grams peeled almonds 50 grams dried apricots ready to eat 5 tablespoons high quality mango sauce (I swear to Geeta’s) 2 teaspoons Worcestershire sauce Greek Yogurt 1 small bunch fresh cilantro

To make mayonnaise (or use ready-made 200 ml) 1 egg yolk 1 large pinch of salt 1 teaspoon mustard Dijon 1 tablespoon white wine, apple cider vinegar or lemon juice 200 ml light olive oil, grape, sunflower or oil other neutral.

1 take your time

First things first: This is not one of those “quick” recipes that you can master at the time your partner needs to grind sandwiches. To do justice to the coronation chicken, you have to do it from scratch, and that starts with hunting an unlicensed chicken. Yes, you can substitute ready-made boiled meat, but I will not.

2 prepare the chicken

In a large saucepan place the side of the bird’s breast with the cinnamon, pepper, saffron, salt, bay leaf and half the sliced ​​ginger. Fill a saucepan with cold water until only the upper part of the chest is exposed. (Unless you have a large enough pan, split the chicken into knots or already use two breasts, whole legs or thighs, sticks and wings.

3 Boil the chicken

Cover the pan, let the contents simmer, then reduce the heat until only occasional bubbles come to the surface. Simmer gently for about an hour and a half, until the juices are clearly flowing from the thickest part of the thigh, or a cooking thermometer stuck in place to record at least 74 ° C.

4 Allow to cool

Allow the chicken to cool slightly in the boiling liquid, if you have time – at this point, the meat will not look as tasty as a roasted bird, but will be more juicy. Once it is comfortable to handle, remove the meat from the bones and cut into bite-sized pieces; Discard the skin. (Cooking liquid can now be filtered and used as a liquid; it freezes well.)

5 Start the mayonnaise

Place the egg yolks and salt in a medium-sized bowl (place on a damp cloth to set). Beat for about 20 seconds, until slightly thickened (you can use electric beaters for this, but it is difficult to make this small on a food processor), then add the mustard and vinegar or lemon juice and stir for 30 seconds. others.

6 Finish the mayonnaise

Gradually pour the oil, adding it first in a very thin stream, stirring all the time, until the mayonnaise starts to thicken. Now add the oil faster and beat until the mass is thick and shiny. If it cracks, do not be afraid: break the yolk of a second egg in another bowl, mix a little until it becomes thick, then gradually beat the split mayonnaise and go from there.

7 Make the sauce

Fry the curry powder in a dry pan until it takes on flavor, then return to a bowl. While the pan is still hot, we also highlight the almonds on top and then set them aside for later. Peel and finely chop the remaining ginger and chop the apricots (you can substitute other dried fruit here if you prefer – the raisins still look retro, but not in the original).

8 times all together

Place the ginger and apricots in a large bowl with the chutney and curry powder. Add the Worcestershire sauce, then add the mayonnaise and buttermilk until blended evenly without leaving streaks. Adjust to taste, then add the chicken and let marinate for at least an hour – if you are going to serve it longer, put it in the fridge.

Last 9 touches

To serve, chop approximately cilantro and mix most of it through the mixture, leaving the rest aside for garnish. Place the chicken on a serving platter, then place the remaining almonds and cilantro on top. I like to combine it with warm basmati rice and a crunchy green salad, but even fresh bread or potatoes work well.

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