On the occasion of her coronation in 1953, a recipe was prepared for Queen Elizabeth II: “Queen Elizabeth’s chicken” or “coronation chicken” has become a classic in British gastronomy.
Served as a takeaway in supermarkets, as a filling for sandwiches or available in many variations in cookbooks, ‘Chicken Coronation’ – or ‘Queen Elizabeth Chicken’ – is now an integral part of the UK’s culinary scene. ” But it’s not the same recipe (…), just mayonnaise to which we add a little curry ‘” Angela Wood, 89, laughs about these recent releases.
She was nineteen when she was a student at the Winkfield site (near Windsor Castle) at the Cordon Bleu Cooking School, she was responsible for improving the recipe imagined by the institution’s director, Constance Spree, who was to organize a banquet for foreign dignitaries after the coronation ceremony on June 2 1953.
Elizabeth II, 96, ascended to the throne on February 6, 1952 when her father, King George VI, died, ushering in an unprecedented reign in the United Kingdom. ” It was supposed to be a little hot but not too much. to please everyone. Another limitation, Angela Wood says, was that the dish had to be prepared in advance and thus cool, lively and elegant with her short white hair, fuchsia lips, and matching jacket.
As for the ingredients, they should be readily available in the UK. Imported foodstuffs remained limited – even for a royal banquet – while rationing imposed during World War II had yet to be fully lifted.
So Angela Wood starts cooking and experimenting.” Two or three times a week for three or four weeks “:” We used to boil chicken all the time », add or remove an ingredient.
Until you find the right balance, the octogenarian explains, explaining the original recipe, published in an earlier edition of Constance Spry Cookbook, popular cookbook: boiled chicken with bouquet garni and for the sauce, a little chopped onion, curry powder, tomato purée, red wine and lemon juice, tossed with mayonnaise and a little whipped cream, with apricot puree. ” It’s a funny combination “that you tasted in the first stages of its formulation.” Loud and awful ‘, she admits.
On the menu at that time, the dish was written in French, and it was called “Polette Reine Elizabeth”. Served to 350 foreign VIPs with a rice salad garnished with peas and herbs, it is preceded by tomato soup with tarragon and river trout, followed by strawberry galette. Wash everything down with Moselle wine and champagne.
The ups and downs of life didn’t really allow Angela Wood to practice her culinary skills professionally, and instead took care of the family farm after her marriage. But she still sometimes prepares the famous recipe with her daughter when they receive it.
She said to herself Honoring “For his contribution to the creation of this classic British film, which earned him being received by the Queen, at the beginning of February, during a reception organized at the Sandringham estate to celebrate his 70th year in power – with the coronation of chicken cans. For this platinum jubilee, which will lead to four days of festivities at the beginning of June, Britons were invited to fancy a dessert for the Queen as part of the competition.
” It’s absolutely amazing how (“crowning hen”) has stood the test of time and I hope it’s the same “For dessert, says the octogenarian, because Elizabeth II was” The most incredible era ” And ” He devoted his whole life to the country “.