Coronation Chicken

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom Coronation chicken was apparently created by Florist Constance Spry and Rosemary Hume for the banquet of the coronation of Queen Elizabeth II in 1953—see Wikipedia's article on Coronation Chicken for more information. Although prevailingly more recent preparations often prescribe the addition of raisins, with which many will be more familiar, the following recipe is based on the "official" recipe published in 1956:

Cuisine: United Kingdom · categories: Boiled recipes; English recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes for curry; Recipes using apricot; Recipes using bay leaf; Recipes using lemon juice; Recipes using mayonnaise; Recipes using vegetable oil; Recipes using whipping cream; Recipes using whole chicken; Recipes with images

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0