Saturday night – 10/13/2007

Back to basics this week. Fall seems to have arrived with a crisp breeze and mild temps. Full house for dinner too, which was wonderful. Here is the menu.

Roast chicken
Mashed potatoes
Vegetarian “gravy”
Steamed carrots
Roasted Brussels sprouts
Cranberry sauce

Giant cranberry cookie (I think ted_badger has a recipe somewhere in his blog)

Roasted 2 chickens of about 7# each side by side. Prep was rinse, pat dry, rub with vegetable oil and season with salt & pepper. Tied the drumsticks together tight to the breast. Roasted at 400F for ~1 hour 45 minutes. Very nice skin. The drumsticks pulled apart and the breast stayed moist. I probably needed to rotate them at some point since the middle drumsticks where about 5 degrees cooler than the outside drumsticks.

The vegetarian “gravy” is more of a flavored white sauce. I made a roux of 1/4 cup butter & 1/4 cup flour and let that brown a bit. Then I added ~2 cups of vegetarian broth and stirred to incorporate. Simmer for 5 minutes or so to thicken and then add 1 cup of milk, 1/2 tsp of dried thyme, 1 tsp of shallot-pepper and a shake or two of ground chipotle. Stir it all up, pour it in a gravy boat or large glass measuring cup and serve.

The 2 pounds of carrots were devoured, mostly by small children. Good to know.

The 1.5 pounds of Brussels sprouts were also devoured.

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