Best 2 The Queens Golden Jubilee Chicken Official Recipes

The Queen's Golden Jubilee Chicken is a dish fit for a royal celebration. This delicious dish is made with tender chicken breasts, aromatic herbs, and a rich, creamy sauce. It is a perfect dish to serve for a special occasion or to simply enjoy with friends and family. Here, we will take a closer look at the history, significance, and ingredients of this iconic dish, and explore some variations and modern adaptations that have been inspired by the original recipe.

Check out the recipes below so you can choose the best recipe for yourself!

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

The Queen's Golden Jubilee Chicken (Official Recipe) image

In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

18 ounces chicken breast fillets (approximate)
salt
fresh ground black pepper
freshly grated nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 lime, quartered
half lime, juiced and zest grated
1 in piece fresh gingerroot, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tablespoons olive oil
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
half lime, juice and zest grated
2 in piece fresh gingerroot

Steps:

Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8

DIAMOND JUBILEE CHICKEN

Diamond Jubilee chicken image

Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate

Provided by Good Food team

Categories Afternoon tea, Buffet, Main course

Time 2h55m

Number Of Ingredients 14

Ingredients

1 large chicken (about 2.25kg/5lb)
1 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
2 tsp ground cinnamon
3 tbsp sunflower oil
500g Greek yogurt
4 tbsp mayonnaise
¼ tsp cayenne pepper
4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
2 green-skinned English apples , cored and diced
200g toasted walnut piece
bunch flat-leaf parsley , chopped
100g/4oz pomegranate seeds

Steps:

Heat oven to 160C/140C fan/gas 3. Sit the chicken in a large roasting tin. Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil, then brush all over the chicken, making sure all of the spiced oil is used. Season well. Pour 250ml water into the bottom of the tin, cover with foil and seal around the edges. Put in the oven and cook for 2 hrs.
Remove the foil and increase oven to 220C/200C fan/gas 7. Cook for a further 30 mins until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the carcass in chunky pieces and set aside.
To make the salad, mix together the yogurt, mayonnaise, remaining 1 tsp each of ginger, cumin and cinnamon, cayenne pepper and pomegranate molasses or balsamic glaze. Add the chicken pieces, apples, all but a handful of the walnuts and parsley, and season.
Spoon the salad onto a large plate. To serve, drizzle with a little pomegranate molasses or balsamic glaze and scatter over the pomegranate seeds, remaining walnuts and chopped parsley.

Nutrition Facts : Calories 639 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

Tips:

Choose the right chicken: Use a whole chicken that is about 4-5 pounds. A larger chicken will take longer to cook.
Brine the chicken: Brining the chicken helps to keep it moist and flavorful. To brine the chicken, simply dissolve 1/2 cup of salt in 1 gallon of water. Submerge the chicken in the brine and let it sit for at least 4 hours, or up to overnight.
Roast the chicken at a high temperature: This will help to create a crispy skin. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to roast for 1 hour, or until the chicken is cooked through.
Baste the chicken frequently: This will help to keep the chicken moist and flavorful. Baste the chicken with melted butter or olive oil every 20 minutes or so.
Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken. Let the chicken rest for 10-15 minutes before carving.

Conclusion:

The Queen's Golden Jubilee Chicken is a delicious and easy-to-make dish that is perfect for any special occasion. With its crispy skin, juicy meat, and flavorful sauce, this chicken is sure to be a hit with everyone at your table. So next time you're looking for a special dish to serve, give the Queen's Golden Jubilee Chicken a try.