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Mark Hix's Roast Chicken & Rosemary Popcorn

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“Trust chef, restaurateur and writer, Mark Hix to put a quintessentially British spin on our favourite snack with a topping that will fill your kitchen with the comforting aromas of a traditional Sunday roast. Marvellous!”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 30 g popcorn
  • 14 g chicken skin (leftovers are perfect for this!)
  • 30 ml chicken stock, from a roast
  • 2 rosemary sprigs
  • rosemary salt
  • black pepper (to season)

Directions

  1. Put the chicken skin on a baking tray with the rosemary under a medium to hot grill for 6-7 minutes, turning as its cooking, until it’s wonderfully crisp.
  2. In a separate pan, heat the chicken juices, boiling away any excess liquid until you are left with a wonderfully sticky chicken reduction.
  3. Toss the popped corn quickly in the juices and mix in the crispy chicken skin and rosemary. Add a few twists of rosemary salt and black pepper to taste.
  4. Enjoy while it’s still warm with good friends and a bottle of white Burgundy.
  5. From ThePopcornist.com.

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