For New Year’s Eve I made a fancier dinner than usual since we had the time.
On the menu:
Roast Chicken with Sage, Thyme, and Garlic
Kale with Lemon and Garlic, from Tender: a Cook and his Vegetable Patch by Nigel Slater
Buttermilk Mashed Potatoes with Caramelized Onions, from Southern Living 2011 Annual Recipes
This was the first time I ever roasted a chicken and it turned out great. We bought a pasture-raised chicken the day before New Year’s Eve and stuck thick slices of garlic, and sprigs of sage and thyme underneath the skin. The flavor was excellent, the chicken was moist, and I think the fact that we don’t eat meat often made it that much more of a special treat.