While the chicken roasted, we ate some New Zealand Sharp Cheddar, Brie, Smoked Jack with butter crackers. Raspberries and Blueberries. We also dipped baguette into oil and vinegar dressing. We offered a Pinot Noir, a winter beer and, of course, blessed water.
Our main dish was the Fantastic Roast Chicken except this time, I cubed up some golden potatoes and coated them with olive oil, thyme, salt and pepper and put them in my pan around the chicken. Then I drizzled the entire dish with honey and covered with bacon strips. Served with 3 Blind Moose Chardonnay.
We ate Cheesy Peas for our veggies. Ophelia liked them and I heard no complains otherwise. I thought they were pretty tasty. The lemon helped them not taste too peasy.
For dessert we had Chocolate Pots topped with whipped cream, raspberries and blueberries. It wasn’t as rich as my Bitter Chocolate Mousse, which I appreciated after such a rich meal. We served it with Ballatore Spumante, Coffee or Brandy.
It wasn’t too difficult, because I was able to prepare the chicken the night before and just stick it in the oven when we got home from church. The dessert was easily made on Saturday and tasted great on Sunday. I would have taken pictures, but I was having so much fun fellowshipping that I forgot! I saved all the dressing and the carcass from the chicken, does anyone have good ideas on how to use it to make stock?