Coronation Chicken

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Modern, simple variant of Coronation Chicken (on salad)

Coronation Chicken (German " Coronation Chicken ") is a British poultry dish made from cooked cold chicken , mayonnaise and curry powder . The kitchen author Rosemary Hume designed it as a chicken pure Elizabeth for the coronation banquet of Queen Elizabeth II. In 1953.

preparation

In the original recipe, chicken is boiled with parsley, thyme and bay leaf, pepper and carrots and then removed from the bone. For the dressing , fried onions are mixed with curry powder, tomato paste, water and red wine, which are then seasoned with salt, sugar, pepper and lemon juice. The seasoning mixture is mixed with mayonnaise, puree made from dried apricots and some whipped cream.

history

On the one hand, the dish used ingredients that were exotic for the time and thus exuded a touch of luxury. For the Queen of the Commonwealth , it used ingredients from the former Empire. At the same time, the basic ingredients of chicken and mayonnaise also adapted to the post-war slavery that had not yet been overcome. After Constance Spry the recipe in their co-authored with Rosemary Hume and in 1956 published Millionenseller Cookery Book in coronation chicken rechristened and described, it became one of the most popular recipes of the 1950s. Coronation Chicken immediately became an integral part of festivities, enjoyed a surge in popularity in the years that followed and is the “summer salad par excellence” according to the Daily Telegraph .

Ready-made sandwich with coronation chicken

Coronation Chicken fell out of fashion again in the decades that followed, and is mainly used as a filling for sandwiches that have been bought ready-made. It has proven surprisingly persistent, according to the Oxford Companion to Food . Even if it is not part of the high kitchen, it does keep popping up. In today's everyday variant, according to the Guardian, it usually consists of boiled, cold chicken that is mixed with "a dip made from mayonnaise and curry powder". The Telegraph sees it as a “typical disgusting sandwich topping” that also contains sultanas in this form .

The cultural historian Joe Moran described Coronation Chicken as the first "TV dinner". The early 1950s saw the breakthrough of television in Great Britain, with more than a million television sets sold in 1953 alone. TV owners and viewers needed a dish that could largely be prepared in advance and that could be eaten with a fork without concentrating.

As a new edition of the chicken dish designed British chefs occasion of the Golden Jubilee (Golden Jubilee) by Queen Elizabeth II. In 2002, the Jubilee Chicken .

literature

  • Constance Spry, Rosemary Hume: The Constance Spry Cookery Book. First edition. Dent, London 1956;
    New edition, Grub Street Publishing, London 2011, ISBN 978-19081-1717-5 (both in English).
  • Patricia Clough: English Cooking. A bad reputation is refuted. Deutscher Taschenbuch Verlag, Munich 2001, ISBN 3-423-36218-9 , p. 121.

Web links

Commons : Coronation Chicken  - Collection of Images, Videos, and Audio Files