Serves 12
2 X 3 lb (1.4kg) oven-ready chickens
3 oz (75g) butter
1 head celery
1 medium-sized melon
crisp lettuce leaves, for serving
Dressing
1/2 pint (300m1) mayonnaise juice of 1/2 lemon
1 level teaspoon curry powder
2-3 tablespoons single cream
Wipe the chickens, remove the giblets and place a little of the butter inside body cavities. Rub the skins of the birds with 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 chickens to cool.
Joint birds, remove skin and lift chicken meat from the bones. Cut in bite-sized pieces and put into a mixing bowl. Trim and finely chop the celery stalks. Halve the melon, scoop out the seeds, remove the rind and dice the flesh, then add to the chicken. Cover and chill. Combine mayonnaise, lemon juice, curry powder and cream in a mixing bowl. Cover and chill for at least 2 hours for flavours to blend. Combine mayonnaise dressing with chicken mixture and turn on to a serving plate lined with crisp lettuce.