Cold Curried Chicken

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

Wipe the chicken, remove the giblets and place a little of the butter inside the body cavity. Rub the skin of the bird with the remaining butter, place in a roasting tin and cover with kitchen foil. Roast in an oven heated to 400°F (200°C) or gas no. 6 for 1 hour. Allow the chicken to cool.

Joint the bird, remove the skin and lift the chicken meat from the bones. Cut into bite-sized pie