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Beer chicken rolls


beer chicken

Ingredients 15
Servings 6-8
Time 10 MIN

Ingredients

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

Method

1¾ HR
 

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. 

 

 

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