Picnic Sandwich
Sat, 11 July 2020
PICNIC SANDWICH
(serves 2)
ingredients:
1 chicken crown
1 lemon + zest, separate
2 onions, peeled and diced
4 sprigs of thyme
Sea salt
Ground black pepper
100g flat leaf parsley or thyme, choppped
100g butter
300g breadcrumb
50ml buttermilk
30ml mayonnaise
20g chopped tarragon
Handful of washed baby spinach
4 slices of sourdough bread
method:
1. For the chicken, ask your butcher to prepare the chicken into crowns.
2. Place the chicken on a tray & season with salt & pepper
3. Half a lemon & stuff into the cavity of the chicken and roast for 1 hour and 15 minutes.
4. When cooked, remove and squeeze the juice of the lemon over the meat and allow to rest before carving.
5. For the stuffing, melt the butter and zest over a very gentle heat. Add the onion and thyme.
6. Cook very gently until translucent but not coloured.
7. Remove from the heat & add breadcrumbs & fresh parsley. Mix until well combined & season.
8. For the buttermilk dressing, blend the mayonnaise, tarragon & buttermilk together. Season & set aside.
9. To assemble, toast the sourdough lightly. Add the buttermilk dressing to the spinach & toss lightly. Place on the bread with the stuffing on top
10. Carve the fresh roast chicken & place on top
11. Season & re-dress with buttermilk dressing
12. Close & serve with some fresh spinach leaves
