chicken mini
Here at Dad central, we focus many meals around bread. Sandwiches are a fabulously versatile concept. They can be expressions of utmost simplicity or exotic creations that stand up to serious scrutiny.
This recipe sits somewhere in the middle; but provides a delicious and rich tasting meat and two veg standard of sandwich making while also delivering some of the informality of sandwich snacking. Some sandwiches need a knife and fork – this may be one of them.
Spread some good blossom honey plus plenty of dark (sweet) soy sauce over the surface of either a whole organic chicken, or a couple of jointed pieces, having slashed the skin to allow the baste to seep into the flesh. Roast, basting from time to time, until glossy, crisp and cooked through.
When nearly cooked, scrub and slice several carrots into thinnish strips lengthways and put in the roasting dish around the chicken, coating them with the accumulated juices. Roast for another 20 mins or so, until the carrots are soft.
Meanwhile toast slices of substantial bread, such as sourdough or wholemeal. Butter if you like, or sprinkle over some olive oil, or leave bare. Pile on top some salad leaves – rocket is very good and not too hot for young tastebuds. Roughly carve off some chicken meat and well cooked skin and pile on top. Season to taste with salt and pepper, a spoon over carrot strips and juices; serve immediately.
