First Saturday night dinner of the new year and we’re expecting a full house. Here’s what is on the menu…
Roast chicken with lemon, celery & parsley
Cornbread stuffing with cranberries
Roasted Brussels sprouts
Homemade bread by ted_badger
Assorted desserts from our friends who have way too many at home.
We had 11 folks for dinner this week so 1 chicken was not going to be sufficient. Two chickens being roasted at the same time do not cook as quickly as one chicken would. This does make sense and yet I keep forgetting it. In the end I carved up the chicken and microwaved it for a few minutes to make sure it was fully cooked. The chicken was still good though the skin lost some of the crispiness.
Roasted Brussels sprouts – trim the bottoms, halve the sprouts, toss with olive oil, salt & pepper, cut side down on a half sheet @ 375°F for ~35 minutes.
Parslied carrots were from Joy of Cooking. Steam the carrots. When they are done saute a shallot in 2 tablespoons of butter. Toss in the carrots & a couple of tablespoons of parsley. Add salt & pepper to taste. I thought this was a nice change from plain steamed carrots.