2 tsp olive oil
150 g shallots, finely chopped
1 tsp thyme
100 ml chicken roasting juices
75 g butter, plus extra melted butter to seal
1 tbsp chives, chopped
1 tsp tarragon, finely chopped
1 tsp parsley, finely chopped
Salt and black pepper
Crusty, toasted bread
1 Strip the remaining meat from the roast chicken and place into a bowl.
2 Heat the oil in a frying pan over a medium heat and cook the shallots for 5-7 minutes until soft and brown.
3 Add the thyme, roast chicken juices, butter and chicken and cook for another five minutes until the juices have reduced and the chicken is very tender.
4 Add the chives, tarragon and parsley and season to taste.
5 Place into a jar and add enough melted butter to cover. Leave to cool, then seal with a lid and store in the fridge. To serve, spread on warm crusty bread with pickles of your choice.