We roasted a whole chicken in a deep, heavy pot, in a hot oven with a little water, some “late-harvest” spring onions, a couple of garlic cloves, a big nob of butter, and a splash of extra-virgin olive oil. Then, instead of mashed potatoes, we made a dish of freezer succotash to soak up all the rich delicious pot liquor—a very fine lunch to ring in the holiday week.

 

 

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