makes
8
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ⅓ cup butter
- ¼ cup white flour
- 1 roast chicken
- 100–200 ml roast chicken stock
- 1 tbsp cream
- 1 tbsp thyme
- 8 bap rolls
- potato crisps, to serve
Instructions
- Gently melt 1 tbsp butter in a heated pan over medium heat. Stir in flour, removing any lumps, until it begins to thicken and becomes light golden brown in colour.
- Meanwhile, pull apart roast chicken without breaking it up too much. Remove stuffing and put on a plate with the chicken.
- Keep an eye on the roux and stir occasionally. When tawny brown, add 100 ml chicken stock, stirring continuously. You may need to add a little more stock, according to preference on thickness and consistency. Stir through thyme and cream.
- Slice open a bap roll and spread both sides with remaining butter. Add stuffing to base piece, pressing down with back of a fork so it sticks and creates a base for chicken. Add chicken and a 2–3 tbsp thick gravy. Top with bap lid and skewer to keep in place. Serve with crisps.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
