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Chicken Mayonnaise
Preparation info
Serves
4
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
Chicken salad is too nice to make only when there are leftover pieces from a roast bird. Select the pieces you like – leg or breast portions – and cook them specially. Cold chicken has a lovely flavour and a salad is an ideal way of serving it in hot weather.
Ingredients
4 25 g 1 oz 1
Method
Wipe the chicken joints, spread a little of the butter on each joint, arrange in a roasting tin and cover with a buttered paper. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour or until tender. Remove from the oven and allow the joints to cool.
Meanwhile, peel the cucumber and cut in half lengthways. Remove the centre seeds and then dice the fle