How to make coronation chicken – recipe

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Coronation hen will get a foul rap: a reputation “synonymous with the mass-produced, sickly gloop wheeled out for lacklustre buffets”, because the meals historian Polly Russell places it. “A canine of a dish,” in line with Tom Parker Bowles. Whereas it now not has fairly the identical whiff of unique glamour because it did again in 1953, poulet reine Elizabeth continues to be a powerful centrepiece for a celebration, no matter it's you’re celebrating.

Prep 30 min
Prepare dinner 90 min
Serves 6

1 hen (about 1½kg)
1 cinnamon stick
5 black peppercorns
1 pinch of saffron
1 tsp salt
1 bay leaf
4cm piece contemporary ginger
2 tbsp curry powder
50g flaked almonds
50g ready-to-eat dried apricots
5 tbsp good-quality mango chutney (I swear by Geeta’s)
2 tsp Worcestershire sauce
200ml full-fat Greek yoghurt
1 small bunch contemporary coriander

For the mayonnaise (or use 200ml ready-made)
1 egg yolk
1 huge pinch salt
1 tsp dijon mustard
1 tbsp white-wine or cider vinegar, or lemon juice
200ml mild olive, grape seed, sunflower or different impartial oil

1 Take your time

Felicity Cloake’s Coronation chicken 2a First things first: this is not one of those “quick” recipes you can knock up in the time it takes your partner to butter the sandwiches. To do coronation chicken justice, you need to make it from scratch, and that starts with poaching a chicken. Yes, you could substitute ready-cooked meat, but I wouldn’t.

First issues first: this isn't a kind of “fast” recipes you'll be able to knock up within the time it takes your associate to butter the sandwiches. To do coronation hen justice, you must make it from scratch, and that begins with poaching a hen. Sure, you would substitute ready-cooked meat, however I wouldn’t.

2 Prep the hen

Felicity Cloake’s Coronation chicken 2b Put the bird breast side up in a large saucepan with the cinnamon, peppercorns, saffron, salt, bay leaf and half the ginger, sliced. Fill the pan with cold water until only the top of the breast is exposed. If you don’t have a pan large enough, break the chicken down into joints, or indeed use two breasts SKIN ON?, two whole legs (or two thighs and two drumsticks) and two wings.

Put the chicken breast aspect up in a big saucepan with the cinnamon, peppercorns, saffron, salt, bay leaf and half the ginger, sliced. Fill the pan with chilly water till solely the highest of the breast is uncovered. (In case you don’t have a pan giant sufficient, break the hen down into joints, or certainly use two breasts, two complete legs, or two thighs and two drumsticks, and two wings.

3 Poach the hen

Cowl the pan, carry the contents to a simmer, then flip down the warmth so solely the occasional bubble rises to the floor. Poach gently for about an hour and a half, till the juices run clear from the thickest a part of the thigh, or a cooking thermometer caught in the identical place registers at the least 74C.

4 Go away to chill

Felicity Cloake’s Coronation chicken 4a Cover the pan, bring the contents to a simmer, then turn down the heat so only the occasional bubble rises to the surface. Poach gently for about an hour and a half, until the juices run clear from the thickest part of the thigh, or a cooking thermometer stuck in the same place registers at least 74C.Leave the chicken to cool a little in its poaching liquid, if you have time – at this point, the meat won’t look as appetising as a roast bird, but it will be much juicier. Once it’s comfortable to handle, strip the meat off the bones and chop it into bite-size pieces; discard the skin. (The cooking liquid can now be strained and used as stock; it freezes well.)

Go away the hen to chill somewhat in its poaching liquid, you probably have time – at this level, the meat gained’t look as appetising as a roast chicken, however it is going to be a lot juicier. As soon as it’s comfy to deal with, strip the meat off the bones and chop it into bite-sized items; discard the pores and skin. (The cooking liquid can now be strained and used as inventory; it freezes nicely.)

5 Begin the mayo

Put the egg yolk and salt in a medium bowl (set it on high of a moist material, to safe it). Whisk for about 20 seconds, till barely thickened (you need to use electrical beaters for this, however it’s difficult to make this small an quantity in a meals processor), then add the mustard and vinegar or lemon juice, and whisk for one more 30 seconds.

6 End the mayo

Felicity Cloake’s Coronation chicken 5a Put the egg yolk and salt in a medium bowl (set it on top of a damp cloth, to secure it). Whisk for about 20 seconds, until slightly thickened (you can use electric beaters for this, but it’s tricky to make this small amount in a food processor), then add the mustard and vinegar or lemon juice, and whisk for another 30 seconds.Gradually beat in the oil, adding it in a very thin stream to begin with, whisking all the time, until the mayonnaise begins to thicken. Now add the oil more quickly, beating until the mix is thick and glossy. If it splits, don’t panic: crack a second egg yolk into a fresh bowl, briefly whisk to thicken, then gradually whisk in the split mayonnaise and proceed from there.

Steadily beat within the oil, including it in a really skinny stream to start with, and whisking on a regular basis, till the mayonnaise begins to thicken. Now add the oil extra rapidly, beating till the combo is thick and shiny. If it splits, don’t panic: crack a second egg yolk right into a second bowl, briefly whisk to thicken, then step by step whisk within the cut up mayonnaise and proceed from there.

7 Make the dressing

Felicity Cloake’s Coronation chicken 7a Toast the curry powder in a dry frying pan until fragrant. While the pan is still hot, toast the almonds for the topping, too, then set aside for later. Peel and finely chop the rest of the ginger, and chop the apricots (you can substitute other dried fruit here, if you prefer – sultanas, though not in the original, still feel retro).

Toast the curry powder in a dry frying pan till aromatic, then tip right into a bowl. Whereas the pan continues to be scorching, toast the almonds for the topping, too, then put aside for later. Peel and finely chop the remainder of the ginger, and chop the apricots (you'll be able to substitute different dried fruit right here, for those who favor – sultanas, although not within the authentic, nonetheless really feel retro).

8 Fold every part collectively

Felicity Cloake’s Coronation chicken 8a Put the ginger and apricots in a large bowl with the chutney and curry powder. Stir in the Worcestershire sauce, then fold in the mayonnaise and yoghurt until evenly mixed and no streaks remain. Season to taste, then fold in the chicken and leave to mingle for at least an hour – if you’re making it further ahead, refrigerate.

Put the ginger and apricots in a big bowl with the chutney and curry powder. Stir within the Worcestershire sauce, then fold within the mayonnaise and yoghurt till evenly blended and no streaks stay. Season to style, then fold within the hen and depart to mingle for at the least an hour – for those who’re making it additional forward, refrigerate.

9 Ending touches

Felicity Cloake’s Coronation chicken 8bTo serve, roughly chop the coriander and stir most of it through the mix, keeping the rest aside as a garnish. Mound the coronation chicken on to a serving dish, then top with the almonds and remaining coriander. I like to pair it with warm basmati rice and a crisp green salad, but bread or new potatoes also work well.

To serve, roughly chop the coriander and stir most of it by means of the combo, retaining the remaining apart as a garnish. Mound the coronation hen on to a serving dish, then high with the almonds and remaining coriander. I prefer to pair it with heat basmati rice and a crisp inexperienced salad, however bread or new potatoes additionally work nicely.

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