Mark Hix's Roast Chicken & Rosemary Popcorn

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 30 g popcorn
• 14 g chicken skin (leftovers are perfect for this!)
• 30 ml chicken stock, from a roast
• 2 rosemary sprigs
• rosemary salt
• black pepper (to season)

Recipe

• 1 put the chicken skin on a baking tray with the rosemary under a medium to hot grill for 6-7 minutes, turning as its cooking, until it’s wonderfully crisp.
• 2 in a separate pan, heat the chicken juices, boiling away any excess liquid until you are left with a wonderfully sticky chicken reduction.
• 3 toss the popped corn quickly in the juices and mix in the crispy chicken skin and rosemary. add a few twists of rosemary salt and black pepper to taste.
• 4 enjoy while it’s still warm with good friends and a bottle of burgundy.
• 5 from thepopcornist.com.