Tuesday, May 24, 2016

Meal No. 1558: Herb Roasted Chickens

Last Saturday night was a great and grand dinner party, with six of us around a happy table for a full and most enjoyable evening. Delightful dear friends Frank and Karen were stars of the group, and I was most chagrined to look back and see that it had been very nearly two years since the last occasion of their visit.


On the menu: two herb-roasted whole chickens, scalloped potatoes, layered green bean casserole, and some more homemade apple sauce.



"Herb-Roasted Whole Chicken with Savory Pan Gravy," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 136-137.

"Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.

"Layered Green Bean Casserole," shared with me by my sister Allison Jones Holden of Rossville, IN (December 2001).

"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.

Guidance for Homemade Applesauce from:

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