This year our Christmas lunch was a lovely eclectic mixture of food. Our guests brought the entree of antipasti.
For the main course we roasted butterflied chickens over charcoal with a garlic, sage and rosemary butter under the skin. We added oak chips from Chardonnay barrels to the fire for a smoky flavour. Our gravy was Chef John’s turkey gravy recipe made with chicken wings instead.
Side dishes included potatoes and heirloom carrots cooked in duck fat, a lovely fresh salad,
and a wonderful stuffing following this recipe.
My next post will be dedicated to our Christmas dessert.
michelle picker cooks 