“Betsey’s chicken roll is my go-to lunch. I would save a fortune if you kindly printed the recipe?”
Sung Choi, North Hobart, Tas
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Ingredients
Caraway pickles
Method
Main
1.Place chicken in a non-reactive container, coat with salt and refrigerate to tenderise (6 hours). Gently brush off excess salt with a paper towel and refrigerate chicken uncovered for another hour to dry.
2.Meanwhile, for caraway pickles, combine vegetables and caraway seeds in a non-reactive bowl and set aside. Combine vinegar and sugar with 70ml water in a small saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat and cool to room temperature. Pour mixture over vegetables and refrigerate overnight to pickle. Transfer to an airtight container and store refrigerated for up to a week.
3.Reduce oven to 120C. Transfer chicken to a casserole to fit in a single layer, add half the oil, half the vinegar, 1 head of garlic (whole) and peppercorns, cover with foil then a lid and cook until chicken is cooked through (2½-3 hours). Cool in oil to room temperature, then tear meat into large chunks (discard skin, bones and sinew), place in a bowl, scatter with paprika and set aside.
4.To make a roast garlic mayonnaise, preheat oven to 180C, place remaining 3 heads of garlic on an oven tray lined with baking paper and roast until tender (1 hour). Cut off bases and squeeze garlic into a jug (discard skins). Add eggs and remaining oil and vinegar, then blend with a hand-held blender to emulsify (the best way to do this is to start with the blender at the base of the jug and slowly drag it up through the oil) and form a mayonnaise; if it’s too thick, add a little warm water. Season to taste, then refrigerate until required.
5.To serve, spread baps with mayonnaise, then fill with chicken, caraway pickles and lettuce.
Note Start this recipe a day ahead to tenderise the meat and make the pickles.
Notes
