Ingredients
- 6 x 3 lb. roasting chickens
- 4 x 10 oz. mayonnaise
- 1 x 15 oz. tomato ketchup
- 2 teasp. lemon rind, grated
- 1 teasp. paprika pepper
Method
- Roast chickens and cool.
- Mix mayonnaise with the tomato ketchup, grated lemon rind and paprika pepper, then chill.
- Carve chickens and arrange on serving dishes with a little of the rice salad and slices of tomato as garnish.
- Pour a little of the sauce over the chicken and serve the rest separately.
Notes
Chickens can be roasted two days before and kept covered in the refrigerator. Carve the day before and wrap in foil. Make sauce day before and assemble on the day. Serve with rice salad and slices of tomato as garnish. Costs approx: £4-31.