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Delicious Chicken Brawn

A community recipe by

Not tested or verified by Nigella.com

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Introduction

this was a idea i had when it was so hot one saturday and i just wanted to lounge in the garden and not do battle with the checkouts that saturday afternoon.i had a chicken in the fridge and set about

this was a idea i had when it was so hot one saturday and i just wanted to lounge in the garden and not do battle with the checkouts that saturday afternoon.i had a chicken in the fridge and set about

Ingredients

Serves: 0

Metric Cups
  • 1 chicken
  • 1 teaspoon salt
  • 1 medium onion
  • 1 bunch fresh parsley
  • 1 bay leaf
  • 6 black peppercorns
  • herbs
  • 1 chicken
  • 1 teaspoon salt
  • 1 medium onion
  • 1 bunch fresh parsley
  • 1 bay leaf
  • 6 black peppercorns
  • herbs

Method

Delicious Chicken Brawn is a community recipe submitted by buntyfluff and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cover the chicken with water, add all the ingredients except the parsley and boil for 2 hours, remove the chicken and allow to cool.
  • when cooled enough to handle, skin and take off all the meat chop and add to a basin. Season with salt and pepper add the chopped parsley to the chicken, at this stage you can also add garden herbs such as chives and some finely chopped sage, I wouldn't really add mint.
  • Return the carcass bones back to the pot and boil for a further ten minutes then allow to cool for twenty minutes then pour over the chicken meat and herbs,
  • when cool to the touch return to the fridge until set, turn out and slice, enjoy with breads and crackers and pickles and salads mustards and wine!!!
  • Cover the chicken with water, add all the ingredients except the parsley and boil for 2 hours, remove the chicken and allow to cool.
  • when cooled enough to handle, skin and take off all the meat chop and add to a basin. Season with salt and pepper add the chopped parsley to the chicken, at this stage you can also add garden herbs such as chives and some finely chopped sage, I wouldn't really add mint.
  • Return the carcass bones back to the pot and boil for a further ten minutes then allow to cool for twenty minutes then pour over the chicken meat and herbs,
  • when cool to the touch return to the fridge until set, turn out and slice, enjoy with breads and crackers and pickles and salads mustards and wine!!!
  • Tell us what you think