Chicken Recipes

CHICKEN AND FRUIT SALAD

The chickens may be cooked a day before eating, and the salad can be quickly put together for lunch.

INGREDIENTS
4 sprigs tarragon or rosemary
2 chickens, 4 pounds each
5 tablespoons softened butter
2/3 cup homemade or canned
chicken stock
2/3 cup white wine
1 cup walnut pieces
1 small cantaloupe
lettuce leaves
1 pound seedless grapes or pitted cherries
salt and black pepper
For the dressing
2 tablespoons tarragon vinegar
1/2 cup light olive oil
2 tablespoons chopped mixed fresh herbs, such as parsley, mint and tarragon

SERVES 8

1. Preheat the oven to 400°F. Put the herb sprigs inside the chickens and season. Tie the chickens with string. Spread the chickens with 4 tablespoons of the softened butter, place in a roasting pan and pour in the stock. Cover loosely with foil and roast for about 1 ‘/2 hours, basting twice, until the skin is browned and the juices run clear. Remove the chickens from the roasting pan.

2. Add the wine to the roasting pan. Bring to a boil and cook until syrupy. Strain and let cool. Heat the remaining butter in a frying pan and gently fry the walnuts until browned. Drain and cool. Scoop the melon into balls or cut into cubes; cut up the chickens.

3. To make the dressing, whisk the vinegar and oil together with a little salt and freshly ground black pepper. Remove all the fat from the chicken juices and add these to the dressing with the herbs. Adjust the seasoning.

4. Arrange the chicken pieces on a bed of lettuce, sprinkle with the grapes and melon balls and spoon on the herb dressing. Sprinkle with toasted walnuts.