Mark Hix recipe: Chicken and rosemary popcorn

 

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Indy Lifestyle Online

This is a great way to use up the debris from a roast chicken. You use everything off the carcass, along with the cooking juices, fat and jelly. You can then use the bones for a stock, or soup, so nothing is wasted.

20g popping corn kernels
50-60g chicken skin
50-60ml chicken cooking juices from a recent roast
A couple of sprigs of rosemary
1-2tsp flaky sea salt
½tbsp rapeseed oil

Put the chicken skin and flesh on a baking tray, along with the rosemary.

Crisp them up under a medium-to-hot grill for 6-7 minutes, turning them all as they're cooking, until crisp.

Transfer to a chopping board, leave to cool a little, and then chop with a large chopping knife.

Put all of the ingredients into your popcorn machine (or in a pan), turn it on and wait till the kernels have popped. You can re-season if you wish.

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