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Pulled and devilled chicken
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This is ideal for a dinner party as the bird can be cooked the day before; just chill until needed and allow to come to room temperature before serving. Cover the leg and thigh meat with the devil sauce several hours before grilling, if you can: the flavours will penetrate the meat even more thoroughly. Adjust the quantities of mustard and cayenne pepper to suit your taste.
100g unsalted butter
150ml double cream
squeeze lemon juice
small handful flat leaf parsley, chopped
crusty bread, to serve
1 whole free range chicken (about 1.5kg)
1 carrot, quartered
1 onion, quartered
1 celery stalk, quartered
1 bay leaf
small handful flat leaf parsley
several sprigs thyme
1 tbsp Dijon mustard
1 tbsp mango chutney
1 tbsp Worcestershire sauce
¼ tsp cayenne pepper
2 tbsp corn oil
1. First, poach the chicken. Put the whole chicken in a deep saucepan and add all the other poaching ingredients. Pour in enough cold water to more or less cover the bird. Bring gently up to the boil then lower the heat and cook at a bare simmer for around 1 hour-1 hour 20 minutes, until the chicken is thoroughly cooked, the juices run clear and no pink meat remains. Take off the heat and leave the chicken to cool in its stock.
2. When the chicken is cool, pull the breast meat apart with your fingers into pieces about 4cm long and 1cm thick. Follow the grain of the meat so that you end up with somewhat thready-looking pieces; set aside and discard the skin. Take the brown meat off the bones and divide each piece into larger chunks than the breast meat; slash each one 2 or 3 times. Reserve and chill the stock to use in other dishes.
3. Mix the devil sauce ingredients together, chopping up any large pieces of fruit in the chutney; season with salt. Dip the pieces of brown meat into the sauce, getting it into the slashes as best you can. Arrange the sauced meat in a single layer on the rack of a foil-lined grill pan. Grill under a high heat, for around 3 minutes, until it develops an appetising brown crust; keep warm.
4. Melt the butter in a wide frying pan and stir in the double cream. Let it boil for a couple of minutes and keep stirring until you end up with a rich, thick sauce. Season with the lemon juice and some salt and pepper. Toss some of the sauce with the breast meat and arrange in the centre of a serving dish. Surround it with the devilled chicken and scatter with the parsley. Serve with the remaining cream sauce and some good crusty bread.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.