Mark Hix's Roast Chicken & Rosemary Popcorn

• 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)

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. 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.
4. Add a few twists of rosemary salt and black pepper to taste.
5. Enjoy while its still warm with good friends and a bottle of white Burgundy.
6. From ThePopcornist.com.

popcorn, chicken, chicken, rosemary sprigs, rosemary salt, black pepper

Taken from www.food.com/recipe/mark-hixs-roast-chicken-rosemary-popcorn-516904 (may not work)