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There are many wonderful things about a well roasted chicken, and enjoying leftovers in a delicious, hearty sandwich the next day is just one of them.
In this recipe, it's not just the thigh meat that is embraced, but the leftover chicken fat too. Incorporated into a rich and creamy mayonnaise, it's perfectly paired with the tang of fried capers, the pepperiness of rocket and the zingy crunch of pickled cucumber.
This recipe can be made using leftover roast chicken. Alternatively, simply place chicken thighs in a baking dish, drizzle with oil and season generously, and then roast for about 30 minutes at 190C in a preheeated oven.
Once the thighs are gloriously golden and cooked through, drain the fat, saving this for the next step and leave the thighs to one side to cool.
To make the mayonnaise, break the egg and separate the yolk from the white. Mix the yolk and mustard together and slowly drizzle in the chicken fat and olive oil until well combined and glossy. Add a tiny squeeze of lemon and season well to taste.
For the pickled cucumber, use a peeler or spiraliser to cut the cucumber into long ribbons. Sprinkle generously with salt and leave in a colander for about 20 minutes. Squeeze the water out of the cucumber and place in a bowl. Pour the vinegar over and toss to coat.
Into a frying pan drizzle a little olive oil and fry off the capers for about 5 minutes until deliciously crispy.
Build your sandwich by slicing your favourite loaf of bread, spreading generously with the mayonnaise, slicing the chicken thighs and adding a handful of fresh leaves. Enjoy!
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