Sunday, May 2, 2010
Sunday afternoon. The morning cloudiness and drizzle cleared and it's turned out to be a beautiful day. And the perfect Sunday evening meal is a roast chicken dinner. I prefer the high heat method of roasting. The chicken always turns out juicy and tender.
Of course, potatoes and gravy are a must when roasting a chicken. I had some red potatoes I quartered and boiled with a couple of cloves of garlic. When the potatoes were cooked, I drained them, smashed them with milk and butter, salt and plenty of freshly ground black pepper, then stirred in a handful of chopped fresh basil. Delicious! And plenty of leftovers for tomorrow. Yay!