Removing all the meat from a cooked chicken has to be one of the most rewarding things to do; ending up with a plate full of bones and a bowl full of meat opens up a world of possibilities. As I mentioned in the previous post the bones were used to make stock; half of this was used in a bright broccoli, celery and stilton soup. I think the other half will end up in a risotto in the near future.
You will need:
2 egg yolks
250ml oil (I used half groundnut, half rapeseed)
Bread, salad, other sandwich bitsMy mixer would be the perfect thing to make glorious, fresh, silky mayonnaise, at least that’s what I thought. As far as I was aware 1 egg yolk can emulsify 100ml of oil but none of the recipes I found followed this rule so I trusted both my instincts (which are apparently useless) and a few recipes and went for 2 egg yolks and 250ml oil.
The egg yolks went into the bowl, the mixer went on and the oil started dripping. The first attempt was thwarted by my impatience. I got rather bored of dribbling oil into the bowl and got a little heavy handed. It split. Not disheartened I used the ‘fail safe’ method of whisking the split mayonnaise into another egg yolk. I felt like I’d been lied to, it didn’t work. Nevertheless I’d only wasted 45 minutes and I had the rest of the day to conquer this condiment.Three egg yolks down and no mayonnaise I wasn’t going to let it get the better of me. Into the mixer again and with a great improvement on my patience it was all going well. There was definite emulsification and sweat on the brow. I was dripping the oil in like a pro and then all of a sudden it split again. Brilliant. Instead of trying to whisk the curdled mess into more egg yolks I decided that power would be my friend.
I tried the electric hand whisk and the immersion blender, none of these improved the emulsification situation but they did redecorate some of the kitchen. Good job I wanted raw egg and oil over the tiles really. It had been almost an hour and a half since I started this adventure and by this point I was very hungry. One final attempt with the simple hand whisk achieved more than anything else I had tried. I thought I’d managed the impossible, it looked much improved. I went to find my other half to show my achievement and revel in praise and recognition but when I returned it was to a bowl of misery.
Mayonnaise was not my friend that day but I will attempt it again, by hand next time. I resorted to jarred mayonnaise to complete the Coronation chicken. A few spoonfuls of mayonnaise, a sprinkling of curry powder and a dollop of mango chutney mixed into the chicken and put in some bread with whatever you like. You can add as little or as much curry powder and mango chutney as you like; I was surprised how much mango was needed to get the flavour.
Coronation chicken with spring onions just makes it even nicer, especially with soft springy rolls. Marvellous. Well, pretty good if you weren’t around for all the washing up, cleaning and disposal of curdled egg and oil. Not only did I use up some of the leftover chicken I also made one of my favourite things and had a mini pre-Jubilee culinary celebration. There won't be another chicken that isn't made into Coronation chicken; I'll keep some mayonnaise in the cupboard just in case.