My Favorite Sunday Dinner, Roast Chicken, Mashed Potatoes and Corn Bread

  Nothing says family like a Sunday dinner!

Roasted Chicken with Pan Gravy

 Chickens, 2 1/2 lb.  3 each (1/2 small chicken per person)

Salt 1 tsp. (plus to taste)

Ground black pepper 1,4 tsp. (plus to taste)

Vegetable oil 2 Tbsp.

Onion, diced 1/2 cup

Carrot, diced 1/4 cup

Celery, diced 1/4 cup

All-purpose flour 1/4 cup

Chicken stock 1 qt.

Garlic doves, crushed 2 ea.

Chervil sprigs, chopped 6 ea.

Bay leaves 2 ea.

Thyme leaves, chopped 1 Tbsp.

Rosemary leaves, chopped 2 tsp.


1. Preheat the oven to 450°F.

2. Season the chicken, inside and out, with salt and pepper. Rub the skin with oil and  truss with twine as demonstrated by the chef£

3. “Place the chicken on a rack in a roasting pan and roast for 20 minutes.

4. *Reduce the temperature to 325°F.

5. Continue roasting the chicken until the thigh meat reaches an internal temperature of 160°F.

6. Remove the chicken and allow it to rest, tented with foil, on a platter. Keep warm.

7. Place the roasting pan on the stove top and cook over medium heat until the fat is clear. Discard all but 3 tablespoons of fat from the roasting pan.   Add the onions, carrots, and celery and brown.

8. Add the flour to the pan and stir to combine. Cook over medium heat until a light golden paste forms (blond roux).

9. Gradually incorporate the stock whisking to eliminate any lumps. Add the garlic, chervil, bay leaves, thyme, and rosemary and whisk until smooth.

10. Simmer the gravy until the proper consistency and flavor are achieved. Skim all grease from the top of the gravy.

11. Strain the gravy through a fine-meshed sieve. Season to taste with salt and pepper.

12. Carve the chicken and serve on a heated platter accompanied by the gravy.


 6 Portions

Russet potatoes, peel,cut into big pieces     2 1/4 pd

Butter, softened      6 Tbsp melted

Buttermilk, warmed       1/2- 3/4 cup

Salt and ground black pepper to taste

Chives, snipped 1 Tbsp


1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Salt the water and bring to a boil, then reduce the heat to medium.

2. Simmer until the potatoes are easily pierced with a fork, about 25 to 30 minutes.

3. Drain the potatoes and return them to the pot. Place the pot over low heat until no more steam rises from the potatoes (do not brown the potatoes). ‘

4. While still hot, puree the potatoes with a food mill or ricer into a heated bowl.

5. Add the butter and mix into the potatoes by hand or with the whip attachment of an electric mixer just until incorporated.

6. Add the warm buttermilk and stir to combine. Season with salt and pepper to taste. Whip the potatoes on medium speed until smooth and light.

7. Serve in a heated bowl, garnished with the snipped chives.


Butter 4 Tbsp

Carrots, oblique cut      1 1/2 pd

Sugar 2 1/4 Tbsp

Chicken stock, hot 1 cup

Salt and ground white pepper to taste


1. Melt the butter in a large saute pan, then add the carrots.

2. Cover the pan and lightly sweat the carrots over medium-low heat for 2 to 3 minutes.

3. Add the sugar and stock. Season with salt and pepper. Bring to a simmer over medium heat.

4. Cover the pan and cook over low heat until the carrots are almost tender, about 5 minutes.

5. Remove the cover and continue to simmer until the cooking liquid reduces to a glaze and the carrots are tender, 2 to 3 minutes.

6. Season with salt and pepper to taste and serve immediately.


12 muffins or large pan or skillet

Pan spray as needed

Water 2 1/2 cups

Vegetable oil 1 1/2 cups

Eggs 9

Vanilla extract 1 tsp

Bread flour 5 cups

Sugar 2 1/4 cups

Cornmeal 1 1/2 cups

Milk powder 7 Tbsp +1 tsp

Baking powder 4 Tbsp + 2 tsp

Salt 1 Tbsp+1 tsp

Honey Butter (recipe follows)


1. Preheat the oven to 350°F. Grease a full, 2-inch deep, hotel pan, or a muffin tin.

2. Combine the water, oil, eggs, and vanilla in the bowl of an electric mixer. Using the

paddle attachment, mix until thoroughly combined.

3. Sift the flour, sugar, cornmeal, milk powder, baking powder, and salt into a bowl.

4. Add the dry ingredients to the wet ingredients in two increments, mixing

thoroughly and scraping the sides and bottom of the bowl between additions.

5. Fill the prepared pans with batter.

6. Bake on the center rack of the oven until golden brown. Remove from the oven and

allow to cool slightly.

7. Once cool enough to handle, cut the cornbread into pieces, or un-mold the muffins.

8. Serve warm, accompanied with the softened butter 1 cup)  infused with honey 1/4 cup)   800-888-7850.

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