Monday, March 28, 2011

Channeling Mom

Last night we had roasted whole chicken with a combination of olive oil, fresh rosemary, and garlic basted under and over the skin.

Number 4 prepped the chickens under my direction (she's already a good cook but is learning the fundamentals of roasting meat, making gravy, using up a whole chicken, etc. while she's at home with me this month).

The chicken was incredible and the gravy was richly browned and flavorful.

And that is what surprises me! 


You see, my mother made perfect gravy (no matter whether it was poultry or beef). And I always made the worst gravy known to man.  Despite Mom trying to teach me how to do it correctly, it always had a funky flavor that was unappetizing.

Until Mom passed away in November of 2009.

Suddenly gravy-making made sense. I was able to follow every instruction she'd ever given me and it all worked. And every batch of gravy that I have produced since then has been killer, quite frankly.

Very weird.

But thanks, Mom!   :-)

Good gravy is a good legacy!

- Catherine


Nanato4 said...

For some reason, as I've gotten older, I've had more and more trouble with gravies and sauces. Not the flavor ... but with lumps. :-(

Christy said...

Wish I could come have you teach me. Seems I've missed out on those lessons, and I fear I'm not teaching my children well at all!

Glad it's all coming together for you both!

Joyce said...

This was sweet : )