Beer chicken rolls

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Ingredients (15)

1	chicken — whole
330 ml	beer or cider
330 ml	water
1	red onion — roughly chopped
2-3	garlic — cloves, sliced
	salt and freshly ground black pepper
30 g	butter
30 ml	flour
125 ml	beer or cider
125 ml	milk
100 g	cheddar cheese
	fresh chives
6-8	rolls
60 ml	Dijon mustard
	chives — chopped

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Method:

1 Put the chicken, beer orcider, water, onion, garlic,salt and pepper in a heavy-bottomed pot and simmer on low heat for 1½ hours until the chicken starts to fall off the bone.

2 CHEESE SAUCE

Melt the butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 2 minutes.

Whisk in the beer or cider and milk and continue cooking,
whisking continuously,
for about 5 minutes
or until the sauce is
smooth and thick.

3 Turn off the heat and
add the cheese, a bit at
a time, stirring until it’s
melted before adding
the next handful.

Stir
in the chives. Season
with salt and pepper.

4 Remove all the bones
and skin and shred
the chicken.

5 TO SERVE

Warm the
rolls in the oven, then
cut in half and spread
mustard on the top half
of each bun.

Spoon
some of the shredded
chicken onto the roll,
followed by the cheese
sauce and a sprinkling
of extra chives.