Mark Hix's Roast Chicken & Rosemary Popcorn

1. 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 its wonderfully crisp.

2. 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. 3

   Toss the popped corn quickly in the juices and mix in the crispy chicken skin and rosemary.

4. 4

   Add a few twists of rosemary salt and black pepper to taste.

5. 5

   Enjoy while its still warm with good friends and a bottle of white Burgundy.

6. 6

   From ThePopcornist.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.