Roasted chicken sandwich with pickled carrots and garlic mayonnaise

Roasted chicken sandwich with pickled carrots and garlic mayonnaise

By
From
The Tivoli Road Baker
Makes
6 sandwiches
Photographer
Bonnie Savage and Alan Benson

The pickled carrots in this recipe provide a lovely crunch that gives way to a burst of vibrant pickly flavours, and the mellow roasted garlic complements them perfectly. This sandwich is a firm favourite with customers and staff alike.

You will need to start a few hours ahead to roast the chicken and garlic. Roasting the garlic takes around 2 hours. You can prepare it the day before, if you like. At home I like to roast big batches of garlic when it’s in season, then I squeeze the flesh out of the cloves and freeze it in ice cube trays.

The pickled carrots are ready to use once the liquor has cooled down, but will continue to develop flavour if stored in the pickling liquor in the fridge. If you want to make the pickle in a large batch ahead of time, ensure you sterilise your jars – the pickle will last indefinitely this way. If you are doing a quick pickle it’s best to use slim carrots, and slice them before pickling.

Ingredients

Quantity Ingredient

Roasted chicken

Quantity Ingredient
1 whole chicken, roughly 1.6 kg
1 lemon
1/2 bulb garlic, sliced in half horizontally
3 sprigs thyme
30ml olive oil
salt and freshly ground black pepper, to taste

Garlic mayonnaise

Quantity Ingredient
100g see method for ingredients
1 bulb garlic, whole

Pickled carrots

Quantity Ingredient
20 baby carrots
700g white-wine vinegar
80g caster (superfine) sugar
1/2 teaspoon black peppercorns
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds

Assembly

Quantity Ingredient
12 slices sourdough bread
4 large handfuls of rocket (arugula), washed and dried
salt and freshly ground black pepper, to taste

Method

  1. To roast your chicken, preheat the oven to 210°C (410°F). Open up the cavity of the chicken and spread the legs to allow the heat to circulate while cooking.
  2. Place the lemon, garlic and thyme inside the chicken, and season the skin with salt and pepper. Rub the olive oil into the skin all over, then place the chicken onto a roasting tray, breast side up. Roast for 30 minutes, then reduce the heat to 160°C (320°F) and cook for a further 40–50 minutes. Test the chicken by inserting a knife into the thickest part of the thigh – the juices will run clear when it’s cooked. Rest the chicken at room temperature for an hour.
  3. Meanwhile, wrap the whole garlic bulb in foil and place in a small baking tray with 1 cm (½ in) of water in the bottom of the tray. Place this in the oven with the chicken when you turn the temperature down to 160°C (320°F), and roast for 2 hours, until soft. Once cool enough to handle, cut the bulb in half width-ways and squeeze out the flesh of the garlic into a small container.
  4. To prepare your pickle, scrub the carrots under running water with a brush to remove any dirt, then slice them in half horizontally and place them in a heatproof container.
  5. Put the white-wine vinegar, sugar, peppercorns, caraway and dill seeds in a saucepan with 300 ml (10 floz) water and bring it to a simmer, stirring to dissolve the sugar. As soon as the sugar has dissolved, pour the pickling liquor over the carrots and leave to cool.
  6. Once the chicken is rested, remove the skin and roughly chop it. Pick the meat off the carcass, shredding it into roughly bite-sized pieces as you go.
  7. Put all the meat into a large mixing bowl, and add the chopped skin. Remove the lemon from inside the chicken and squeeze the juice over the meat. Skim the top layer of fat from the roasting tray, then pour the juices over the chicken. Add the mayonnaise and mix through with your hands until well combined, then mix through the roasted garlic, to taste, and season with salt and pepper.
  8. To assemble your sandwiches, lay out your slices of bread and place a generous handful of chicken mix onto half of each sandwich. Lay drained slices of pickled carrot over the chicken, then add some rocket leaves. Top with the other slice of bread and eat!
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