Last Saturday night saw six around the table, partly as a late birthday dinner for Amy, and the menu was designed to meet her wishes for the evening: herb-roasted whole roaster chicken with Alabama great white sauce; smashed sweet potatoes; and roasted whole green beans. I also had spiced walnut and blue cheese salads to start us off, topped with sweet-and-sour vinaigrette.
There was also dessert, but that'll be the subject of tomorrow's blog post!
"Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company.
"Herb-Roasted Whole Chicken with Savory Pan Gravy" (p. 136-137) and "Smashed Sweet Potatoes" (p. 128), 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).
Given that it was a nearly 8-pound chicken, I turned to "How to Roast Chicken: Tips and Times," from AllRecipes.com, for additional guidance.
"Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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