The Portly Gourmet

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Portly Cooks | Roast Chicken Brioche

Roast Chicken Brioche

I’ve been eating a lot of chicken recently and I think like everyone I’m dead keen on brioche burger buns. This one if I’m honest is a bit of a faff, roasting a leg of chicken just for essentially a posh sandwich is a bit much. However, if you are feeding a lot of people a whole roast chicken cooked and shredded will do the job perfectly!

  • 1 Chicken Leg (Thigh and Drumstick)
  • 1 Brioche Burger Bun
  • 1 tsp Mayo
  • 1 tsp Ketchup
  • Lettuce
  • Tomato sliced
  • 1 rasher Back Bacon/2 rashers Streaky Bacon

Fairly simple really, roast the chicken, whether you’re making this for yourself using the leg or roasting a whole bird for friends. Make sure that its cooked right through and the skin is nicely golden.

Next, in a small pan fry the bacon until crispy, in the same pan, cook the tomato slices for about 30 seconds each side. Shred your lettuce and then cut the brioche bun in half.

Finally, shred the chicken, coat one half of the bun in mayo and the other in ketchup and construct your roast chicken bun. I went back, lettuce, tomato and then chicken on top.

You can of course add other things, fried onions, gherkins, sun dried tomatoes would work very nicely too.

PG

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This entry was posted on April 10, 2017 by in Blog, Portly Cooks and tagged , , , , , , , , , , , , , , , , , .
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