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Chef who helped create Queen’s chicken coronation recipe says she spent a month working on the recipe

My crown at work! Chef, 88, who helped create the chicken coronation recipe for the Queen’s Birthday Banquet in 1953, says she worked on the recipe every day for a month

  • Angela Wood, 88, was a cooking student when she helped make the dish
  • She said she cooked a chicken a day for a month to perfect the mix of flavors
  • Ms. Wood has offered her assistance in determining the Queen’s Platinum Jubilee dessert



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The coronation chicken maker said she worked on the recipe every day for a month before making the dish for the Queen’s Birthday banquet in 1953.

Angela Wood, 88, was a cooking student at Cordon Bleu when she helped create the recipe that became a staple of the Queen’s coronation festivities.

She said BBC news“I was cooking a chicken a day for a month or more and we had to change the balance of the spices in the sauce to get it right.

The sauce that Mrs. Wood created at age 19 included freshly ground herbs, chopped onion, red wine, apricot puree, mayonnaise, and cream.

Angela Wood as she looks today

Angela Wood as she looked when she was 19 when she made the dish

Angela Wood as she looked when she was 19 when she made the dish

Angela Wood pictured today (left) watching 19 as she helped make the dish (right)

Coronation chicken was made to be served at the Queen's Day banquet in 1953

Coronation chicken was made to be served at the Queen's Day banquet in 1953

Coronation chicken was made to be served at the Queen’s Day banquet in 1953

Ms Wood, from Kimbolton, Cambridgeshire, has also suggested she could help create the award-winning dessert that will be served at the Queen’s Platinum Jubilee in June.

Ms Wood was in her senior year as a cooking student at Winkfield Place College, near Windsor, Berkshire, when she helped create the now iconic dish.

The brief was to create a tasty dish that was flavorful “but not too flavorful” to satisfy the taste buds of foreign dignitaries at the coronation banquet.

The dish founders Constance Spry and Rosemary Hume believed that a cold chicken dish with a creamy curry sauce would be “very easy to serve,” said Ms Wood.

Angela has offered her help to the Queen in choosing the dessert that will be made especially for the platinum anniversary this summer

Angela has offered her help to the Queen in choosing the dessert that will be made especially for the platinum anniversary this summer

Angela has offered her help to the Queen in choosing the dessert that will be made especially for the platinum anniversary this summer

The flavor was created by ingredients readily available in Britain whose post-war rationing has only recently ended – meaning imported good was still hard to come by.

Constance Spry first published the recipe as part of her cookbook

Constance Spry first published the recipe as part of her cookbook

Constance Spry first published the recipe as part of her cookbook

Ms. Wood, who had just turned 19, said: ‘I had been cooking a chicken a day for a month or more and we had to change the balance of the spices in the sauce to get it right.’

The recipe they eventually came up with was cooked and served at the banquet a few months later by Cordon Bleu staff and students.

The contest to make a new pudding to mark the Queen’s platinum jubilee runs until February 4.

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