August 31, 2016
Lunch, Poultry, Chicken,
Vegetables, Lettuce , Add it in the lunch box, Game/Sports Day, Picnic, Sunday Dinner, Oven Bake, Oven Roast, Stove Top, Gluten-Free, Non-Dairy, Spices, Whole Chicken, Sandwiches more
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"From one of our national supermarkets and their monthly magazine (AUGUST 2016)"
Preheat oven to 140C.
Place chicken breast-side down, on a board and using kitchen scissors cut along either side of the backbone, discard backbone or freeze to make stock at a later date.
Turn chicken over and press down on the breastbone to flatten and place in a roasting pan.
Combine paprika, coriander, cumin, oregano, thyme and celery salt in a bowl and season well with pepper.
Sprinkle spice mixture even over the chicken and pour in stock and cover tightly with foil and roast, basting occasionally with pan juices, for 1 1/2 hours or until chicken is very tender.
Increase oven heat to 200C.
Remove foil and roast for a further 20 minutes or until chicken is golden brown and then set aside to cool slightly.
Using 2 forks to coarsely shred the chicken, discarding the bones or use to make stock.
Meanwhile, line a baking tray with baking paper.
Place bacon in a single layer over lined tray and brush evenly with maple syrup and bake, turning occasionally, for 10 minutes or until caramelised.
Heat a chargrill pan on high and cook the bread for 1 to 2 minutes each side or until lightly charred.
Place a bread slice on each serving plate and spread with half the mayonnaise and then top with half the lettuce, tomato and chicken.
Top each with another bread slice and spread with remaining mayonnaise and then top with bacon and remaining tomato, chicken, lettuce and finally top with the last slice of bread and secure with each sandwich with a skewer.
Kick start your day with one of these delicious fruit smoothies.
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