Music, Art & Cookery
Cold Summer Chicken
COLD SUMMER CHICKEN
Serves 8 - 10 / or 4-6
Preparation Tiime: 45 minutes
Cooking Time: About one hour
This is a wonderful summer dish best served with new potatoes tossed in mint and butter, and salad.
Half portions are given as well.
1.4 kg chicken (for 8-10 people)
1 1/2 kg chicken (for 4 - 6 people)
600g / 300g Hellmans Mayonnaise
600g / 300g Thick plain yoghurt
1 tsp ground cumin
1 tsp ground coriander
Good handful chopped fresh parsle
Good handful chopped fresh mint
2 or 1 Celery Head, chopped finely
2 or 1 bunch spring onions chopped finely
Wedges of lemon
Paprika for garnish
Pack of watercress, well rinsed
AND THIS IS WHAT YOU DO......
Immerse chicken into boiling water with seasoning - salt, black peppercorns, bay leaves, small onion and a carrot and gently simmer for at least one hour or until the legs are coming away and the flesh is thoroughly cooked.
Remove the chicken from the pan. Discarding skin and bones, strip off all the flesh and divide into bite sized pieces. If this dish is to be used the next day, cover with the juices from the pan, cool and refrigerate.
Take a large flat oval serving dish and arrange the chicken.
Mix the mayonnaise, yoghurt, spices and herbs together with the chopped vegetables and spoon over the chicken.
Sprinkle paprika on to the mayonnaise topping.
Garnish with wedges of lemon and watercress around the edge of the dish.