Roast chicken, walnut and grape salad with blue cheese dressing

1.Preheat oven to 200C. Rinse chicken inside and out, then pat dry with absorbent paper and place in a roasting pan. Rub skin with butter, then drizzle with olive oil and season to taste. Roast until chicken is golden and cooked through and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1 hour 20 minutes). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, then thickly slice and add to leg meat (discard bones). Add grapes, celery, apple and walnuts and toss lightly to combine, then season to taste and refrigerate until required.

2.Meanwhile, for blue cheese dressing, process egg yolks, vinegar and garlic in a food processor until combined. With motor running, add olive oil in a thin steady stream and process until thick and emulsified. Add a teaspoon of hot water to thin, then add blue cheese and lemon juice, season to taste and process until smooth. Makes about 375ml.

3.Transfer chicken salad to a platter, drizzle blue cheese dressing over and serve scattered with parsley leaves.