It’s the 3rd Sunday in January and I’m roasting my 3rd chicken of the year.
And the 3rd chicken I’ve ever roasted. Yes – none – ever- and then a small flock.
If it’s trussed and oven ready, I have my giblet eye on it.
3 seems like a good number to stop at but I’ve got an extra large tub of chicken Bisto to get through so who knows…..
More immediate however than Bisto, which has decades of best beforeness, are cooked chicken left overs. Which as if they hadn’t suffered enough of it in their first incarnation, now require rustling up into something else.
My something of choice…. Coronation Chicken.
Which led me to wonder – what exactly goes into Coronation Chicken?
Having done my research, the thing I can say for sure is endless imagination.
In 1953 when served at the…yes, correct …. Coronation Lunch I’m sure it was a constrained assemble.
But a Golden Jubilee and a Brian May later, the lobbing in that goes on creates as random and assorted a dish as was ever encountered on the Trooping of the Colour Buckingham Palace balcony.
No subject of the realm should consider curry powder stirred into mayo acceptable but once that lowly point has been passed ….
So I started with Mayo, Crème Fraiche and Curry Paste mixed followed by the restrained lobbing of Mango Chutney, Sultanas, Flaked Almonds and Black Pepper
And then set it on a Nam throne, cushioned with regal tomato and cucumber layers.
Best served with beer, not sherry.
