Originally Posted by BML
Probably against my better judgement I have agreed to a Birthday Bash in the form of a Buffett and one of the dishes I suggested is Coronation chicken. As the event will be in October we thought it best to spread it over two days and there will be about twenty people each day.
I need answers to the following questions as I have never cooked this:
Do I buy a couple of chickens, cook them and pull them to bits or what?
Is it possible to actually buy coronation chicken already made up and if so from where?
There are so many recipes on the internet could any one offer a nice one?
Well, I've never heard of Coronation Chicken, but looked it up and it looks very similar to a recipe that Chef Curtis Grace served in his Ninth Street House, plus his catering business out of Paducah, Ky. One of the pithy little quotes/sayings in his cookbook is something along the lines of "little old ladies can be rude and shove if we happen to run out of chicken salad at lunch." It was written firmly with tongue in cheek as a southernism but not actually too far off the mark considering some of the remarks I've heard from little old ladies waiting in line if they have run out. I know we'd always make sure we got there early so we could have the chicken salad. The house sweet tea was perfect to go with this and is the first recipe in this link.
Ninth Street House of Grace Tea
The chicken salad recipe is further down.
It calls for chicken breasts but I'd always use the whole chicken, cook, cool and shred. I'm pretty sure the restaurant baked the chicken just from the taste/texture of it, though you could probably boil or pressure cook the chicken too.
The mayo should be made from scratch OR a very close facsimile. With a buffet for a lot of people, I'd go for commercially made mayo as close in taste and texture to homemade as possible. I've always either made it or used Hellman's since that's an American brand that I think is closest to homemade.
I melt the butter, add the spices and let it cool, then fold into the mayo. I'm not fond of marjoram but this uses so little combined with the curry that you don't even know it's there and I'm sure it adds something to the overall flavor.
If I'm making for company, I always keep out some of the grapes and almonds to garnish the top so it looks pretty.