An easy coronation chicken recipe
This iconic chicken recipe has not fallen out of favour since it first came into existence and there's a good reason why. If you make your own mayonnaise, it'll be better than you thought possible.
The history of coronation chicken
The star of the Coronation Day Banquet, 'Poulet Reine Elizabeth', now known as Coronation Chicken, was created by Le Cordon Bleu London in in January 1953 for Queen Elizabeth II's coronation day luncheon. The original recipe consisted of young roasting chickens, water and a little wine to cover carrot, a bouquet garni, salt, peppercorns and a cream of curry sauce.
Sir David Eccles, the Minister of Works exclusively tasked the culinary school to create the luncheon menu for the Queen and 350 global guests in the Great Hall of Westminster School, the largest party to have been seated there.
Principal of Le Cordon Bleu London, Ms Gray commented on the special moment for the school: “It was unique for a culinary institution to be selected to cater for such a prestigious occasion and reflects the high regard for Le Cordon Bleu London over sixty years ago. Further invitations to cook for royalty came from the success of this event.”
Next why not try Mary Berry’s quick & easy quiche Lorraine recipe?
