Roast chicken with sage and Madeira pan gravy from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 215) by Damon Lee Fowler
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whole chicken
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chicken stock
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Carolina-style rice; Fresh apple chutney; Artichokes and tomatoes; Asparagus with lemon-pecan brown butter; Butter bean and okra ragout; Fresh black-eyed pea ragout; Scalloped eggplant à la Creole; Spring greens with spring onions; Sautéed bourbon mushrooms; Mushroom-stuffed tomatoes; Whole baby okra in olive oil; Okra with tomatoes and basil; Green Vidalia onions with lemon; Baked Vidalia sweet onions with ham; Curried summer squash; Summer squash casserole; Homemade applesauce; Braised green tomatoes with onion; Grill-broiled green tomatoes; Ambrosia with fresh coconut and cherries; Apple and pecan salad with Clemson blue cheese buttermilk dressing; Sweet potato salad with apples and raisins
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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