As the weather turned here in Winston-Salem back on Thursday, January 16th, from our wonderful warm spell into cold winds bringing a spate of below-normal temps, I found myself deep in dinner prep for a welcoming feast for two: herb-roasted whole chicken, with the savory pan gravy that is perfect both for the chicken and the homemade mashed potatoes I made with it. And with all that, so what if the plate was rounded out by canned peas? I like 'em too.
"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.
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