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.
Roasted Brussels sprouts
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.