Chicken Waldorf

Name: Chicken Waldorf
Ingredients: 2 oz (50 g) butter; 2 tablespoons oil and vinegar dressing; 2 tablespoons oil and vinegar dressing; 4–6 stalks celery; 1×3 lb (1.4 kg) oven-ready chicken; salt and freshly milled pepper; 1 level teaspoon made mustard; 1 dessertspoon wine vinegar; 2 oz (50 g) chopped walnuts; 3 red-skinned dessert apples; ¼ pint (125 ml) mayonnaise; ¼ pint (125 ml) natural yoghurt; salt and freshly milled pepper; 1 oz (25 g) walnut halves for decoration; chopped parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1×3 lb (1.4 kg) oven-ready chicken
2 oz (50

Dinner
Gluten-free

Method

Wipe the chicken, remove giblets from body cavity and place a little of the butter inside. Spread remaining butter over the breast, cover with a buttered paper and place in a roasting tin. Roast in an oven heated to 400°F (200°C) or gas no. 6 for 1 hour. Allow chicken to cool.

Discard skin and bones and dice the chicken meat into bite-sized pieces. Put in a mixing bowl with the oil and