Ingredients
1 (2 or 3 lb.) chicken
6 potatoes
6 carrots
1 small onion
salt and pepper to taste
1/2 tsp. Italian seasoning
1 Tbsp. oil
2 Tbsp. butter
2 Tbsp. flour
1 can condensed onion soup
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In roasting pan, heat oil and butter. Add flour and stir until light brown. Add cup of liquid slowly, stirring to make gravy. Meanwhile, have potatoes, carrots and onion sliced rather thin. Mix with salt, pepper, Italian seasoning and the condensed onion soup. Put potato mixture in gravy and place cut up chicken on top. Cook about 1 hour at 350°. Yields about 6 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar