Ten days ago, at the conclusion of a much more seasonably appropriate blue-sky-and-sunny December day, I made a grander Sunday dinner: rotisserie-style chicken with Alabama great white sauce for serving, homemade creamy mashed potatoes, and roasted broccoli florets. I took advantage of a couple of suggested tweaks for the mashed potatoes and was extra pleased at how good they turned out. I might've overdone it when I tumbled into deep grazing mode, but it was pretty satisfying as Sunday suppers go.
"How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena from GlutenFreePressureCooker.com.
"Rotisserie Chicken Seasoning," by Judith Hanneman, The Midnight Baker.
"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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