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1
Preheat the oven to 350 degrees F.
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2
Rub the chicken inside and out with salt and pepper.
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3
Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes.
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4
Test for doneness by twisting the drumstick, as it will release at the joint when done.
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5
Pour off any accumulated pan juices and reserve.
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6
Place the chicken and the reserved juices in the refrigerator to chill.
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7
When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl.
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8
Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed.
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9
Add the lemon juice and Dijon mustard and toss again to coat the meat.
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10
Add the celery seed, celery, onions, and parsley.
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11
Toss with just enough mayonnaise to moisten the salad.
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12
Season with salt and pepper, to taste.
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13
Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
