Mark Hix's Roast Chicken & Rosemary Popcorn
photo by The Popcornist
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 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
- 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.
- In a separate pan, heat the chicken juices, boiling away any excess liquid until you are left with a wonderfully sticky chicken reduction.
- 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.
- Enjoy while it’s still warm with good friends and a bottle of white Burgundy.
- From ThePopcornist.com.
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