If you don't want to roast your own, just buy a free-range chook from a rôtisserie. Rub the apple with a bit of lemon juice to stop it from discolouring if you're not serving it immediately, and transport the dressing in a separate container.
- 1 chicken (about 1.6kg)
- 20 gm softened butter
- 1 tbsp olive oil
- 150 gm seedless red grapes, halved
- ½ celery heart, thinly sliced widthways, leaves reserved
- ½ red apple, unpeeled, thinly sliced
- 100 gm walnut halves, toasted
- To serve: flat-leaf parsley leaves
Blue cheese dressing
- 3 egg yolks
- 1½ tbsp tarragon vinegar
- 1 small garlic clove, finely chopped
- 220 ml light olive oil
- 80 gm blue cheese, such as Stilton
- 1 tbsp lemon juice, or to taste
- 1Preheat oven to 200C. Rinse chicken inside and out, then pat dry with absorbent paper and place in a roasting pan. Rub skin with butter, then drizzle with olive oil and season to taste. Roast until chicken is golden and cooked through and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1 hour 20 minutes). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, then thickly slice and add to leg meat (discard bones). Add grapes, celery, apple and walnuts and toss lightly to combine, then season to taste and refrigerate until required.
- 2Meanwhile, for blue cheese dressing, process egg yolks, vinegar and garlic in a food processor until combined. With motor running, add olive oil in a thin steady stream and process until thick and emulsified. Add a teaspoon of hot water to thin, then add blue cheese and lemon juice, season to taste and process until smooth. Makes about 375ml.
- 3Transfer chicken salad to a platter, drizzle blue cheese dressing over and serve scattered with parsley leaves.
Drink Suggestion: Young sauvignon blanc. Drink suggestion by Max Allen