Roast chicken seasoned with chicken salt and lemon pepper, shredded and folded through homemade mayonnaise, piled onto buttered Vienna bread.
Ingredients List
Method
- Preheat oven to 200°C, fan forced.
- Place the raw chicken into a tray. Sprinkle half the chicken salt and lemon pepper spice mix on the top side of the chicken. Turn the chicken onto its back and sprinkle the remaining seasonings. Roll the chicken in the excess spices on the bottom of the pan ensuring an even coating. Ensure that the spices are rubbed into the wing and leg joints. Spray generously with oil.
- Remove the chicken from the tray and place onto a roasting rack in that same tray, ensuring that the chicken doesn’t touch the bottom to allow for air circulation. Untuck the wings and legs from against the body and spread them out.
- Pour one cup of water into the bottom of the tray beneath the roasting rack, ensuring not to get any on the chicken. Place the chicken in the oven and cook for 45 minutes.
- While the chicken is cooking, prepare your mayonnaise: in a food processor add one room temperature egg and give a short blitz to break up the yolk and combine it. On a slow speed, pour in a little bit of the oil in a thin stream, consistently, to allow the mayonnaise time to emulsify. Once the mayonnaise starts to thicken, the oil can be added a little bit quicker at a time, stopping to check every so often to make sure it’s emulsifying.
- After the last bit of oil is added, keep mixing for an additional ten seconds to ensure it is fully emulsified. Add in paprika to taste and process again for another ten seconds.
- Once the chicken has finished cooking, remove it from the pan and place it in a deep dish or second roasting pan. Twist off the wings and drumsticks and place them to the side. Place the chicken onto its back and, using a fork, stab it just above the breast bone/cartilage and pull up to remove the chicken breast, moving your fork down and continuing the motion until all the breast is removed. Repeat on the other side.
- Using two forks, tear the chicken apart, starting with the breasts and then moving onto the wings and drumsticks.
- Combine the roast chicken and homemade mayonnaise in a bowl. Season to taste with pepper.
- Spread butter on two slices of bread and place the chicken and mayonnaise mixture between the bread.
- Slice and serve.
Blue Ribbon
