Sunday feels symbolic of family and spending time together. In old homesteading and farming memoirs I have read, the families go visitin’ after church, or family comes to see them every Sunday. A chicken or two inevitably gets plucked and the sound of children running around while the adults chat can be heard through pages of books and memories. I love the idea of bringing Sunday dinner back. (Dinner traditionally being lunch, whereas Supper is actually the later meal.)
My cousin had come from two hours north to visit me. She hadn’t seen our new farm yet and after much chattering and catching up, she spent night. As she sat on the couch sipping coffee, catching up on news, my husband drinking his and waiting for football to start, I texted my best friend, Tina, and invited her and her husband over. I had a chicken defrosted.
I had harvested some things before we moved out of our old house and into this one a few months ago, so the meat chickens were in the freezer, my homegrown potatoes and onions were in the pantry, and I had jars of green beans. A half stale loaf of homemade onion bread became stuffing and a bottle of local Pinot Noir was opened.
I drizzled olive oil in the bottom of a cast iron Dutch oven, and placed fingerling potatoes all over the bottom. They need a sprinkling of salt and pepper. I then used my fingers to rub the chicken with olive oil and gave it a good rub with New Mexican red chile and other spices. That went breast down into the pan on top of the potatoes. Cook the chicken with the lid off for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and replace lid. Total, the chicken will cook for 15 minutes per pound.
I let the chicken rest on a platter for 10 minutes, moved the potatoes to a bowl, heated up the green beans with butter, and made a quick gravy with cream and flour in the broth that was left at the bottom of the Dutch oven. The stuffing came out, the chicken was cut up, and everyone feasted. The chicken was tender and delicious, the stuffing crisp, the potatoes soft and the green beans reminiscent of summer.
Nothing has to be difficult to prepare. The table settings simple. The conversation and connection is the important thing. Sunday dinner is a very nice tradition to bring back.