Bachelor’s Handbag Chicken & Gravy Rolls with Crunchy Slaw

An Aussie family-feeding favourite: juicy store-bought roast chicken turned into generous gravy-soaked rolls with a bright, crunchy slaw to cut through the richness.

Ingredients

• 1 hot roast chicken (about 1.2–1.6 kg / 2.5–3.5 lb), store-bought (“bachelor’s handbag”)
• 6 soft bread rolls (or 4 large rolls)
• 30 g (2 tbsp) butter
• 2 tbsp plain flour
• 2 1/2 cups (625 ml) chicken stock (or water + 2 tsp chicken stock powder)
• 1 tsp Worcestershire sauce (optional but excellent)
• 1/2 tsp onion powder (or 1/2 small onion, finely grated)
• Salt and black pepper
• 4 cups finely shredded cabbage (any type)
• 1 large carrot, grated
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp Dijon mustard (optional)
• 1 tsp sugar or honey
• Pinch of salt and pepper
• 2 cups store-bought roast veggies (reheated and chopped) *or* a big handful of baby spinach
• Pickles or sliced jalapeños
• Hot sauce

Method

• 1

  Step 1: Pull the chicken

  Remove skin (keep if you like it in the rolls) and pull chicken meat into chunky shreds. Keep it fairly big so it stays juicy. Cover loosely to keep warm.

• 2

  Step 2: Make fast gravy

  In a saucepan over medium heat, melt butter. Add flour and whisk constantly until it smells nutty and turns light golden, about 1–2 minutes.

• 3

  Step 3: Warm the chicken in the gravy (juicy trick)

  Tip the shredded chicken into the gravy and stir just until warmed through, 1–2 minutes. Don’t boil hard or it can dry out.

• 4

  Step 4: Mix the slaw

  In a bowl, toss cabbage and carrot. In a small bowl, stir mayo, vinegar, mustard (if using), sugar, salt and pepper. Pour over and toss well.

• 5

  Step 5: Toast the rolls (highly recommended)

  Split rolls and toast cut-sides in a dry pan or under the grill/broiler until lightly golden, 1–3 minutes. This helps stop sogginess.

• 6

  Step 6: Assemble

  Pile hot chicken-and-gravy into rolls. Top with crunchy slaw. Add pickles/hot sauce if using. Serve immediately while everything’s hot-cold-crunchy at once.

Tips

• **Make it feed more people:** Stretch with extra rolls and bulk the filling with chopped reheated roast veg (or even a handful of baby spinach stirred into the hot gravy at the end to wilt).
• **No stock?** Water + stock powder/cube works perfectly. Taste before salting.
• **Gluten-free:** Use gluten-free rolls and thicken gravy with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water; whisk into simmering stock after skipping the flour step).
• **Storage:** Keep chicken-and-gravy and slaw separate. Refrigerate up to 3 days. Reheat chicken gently on the stove with a splash of water; slaw is best within 24–48 hours.
• **What to serve with it:** Chips (fries), a simple green salad, or steamed peas—classic roast-chook shop vibes at home.

Nutrition (per serving, estimate)