Coronation Chicken
Coronation Chicken ( German " Coronation chicken " ) is a British Poultry dish of cooked cold chicken, mayonnaise and curry powder. The kitchen author Rosemary Hume designed it as a pure chicken Elizabeth for the coronation banquet of Queen Elizabeth II in 1953.
Preparation
In the original recipe chicken is boiled with parsley, thyme and bay leaf, pepper and carrots and then released from the bone. For the dressing fried onions with curry powder, tomato paste, water, and red wine are mixed, which are then seasoned with salt, sugar, pepper and lemon juice. The seasoning mixture is again mixed with mayonnaise, puree of dried apricots and a little whipped cream.
History
The court used the one for that time exotic ingredients and so beamed the breath of luxury. It used ingredients from the former Empire for the Queen of the Commonwealth. At the same time it fit in its basic ingredients of chicken and mayonnaise but also the not yet overcome postwar frugality. After Constance Spry recipe in her along with Rosemary Hume -written and for the first time in 1956 erschienenem million seller Cookery Book in Coronation Chicken rechristened and described, it became one of the most popular recipes of the 1950s. Coronation Chicken was once an integral part of festivities took place in the following years a strong surge in popularity and, according to the Daily Telegraph, the ( translated) " Summer Salad par excellence ".
Coronation Chicken got into the subsequent decades, much of the fashion, and serves primarily as a filling for sandwiches bought ready. According to the Oxford Companion to Food, it has proven to be surprisingly persistent. If it does not belong to haute cuisine, but it emerges again and again. In today's life, the system consists, according to the Guardian, usually boiled, cold chicken, which is mixed with ( translated) " a sauce of mayonnaise and curry powder ." The Telegraph sees it as ( translated) " icky typical sandwich lining ", who also containing sultanas in this form.
The cultural historian Joe Moran called Coronation Chicken as the first " TV dinner " '. The early 1950s brought the breakthrough of the television in the UK alone in 1953 more than one million TV sets were sold. Television owners and spectators needed a dish that could be largely prepared in advance and was not concentrating eat alone with a fork.
As a new edition of the chicken dish designed British chefs occasion of the golden jubilee ( Golden Jubilee) of Queen Elizabeth II in 2002, the Jubilee Chicken.