It doesn't seem like I was planning to turn supper into a feast last Sunday night, but that's what ended up happening. Once I decided that a whole chicken would be the main feature, I sought out an untried recipe for roasting it, added Brussels sprouts to the pan for its last half hour, and had time to make a batch of delicious creamed corn. It was one of those meals that confirmed in taste all those hoped-for aspirations in the joyful cooking process. One would have to be extra stubborn not to have enjoyed it.
Based in part on "Perfect Roast Chicken," from Ina Garten on FoodNetwork.com.
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