Beer chicken rolls
Use any yellow or white strong cheese for the sauce. Substitute the beer or cider with the non-alcoholic variety
- 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
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.