So the minute we finished breakfast Jim started hassling me to make dinner, as we had a 7:00 PM zoom call with Stella, Cat, Charlie, Susan, & Jim.  We had to delay until 7:30.  It took me that long to make a roasted chicken, mashed potatoes, gravy and asparagus.  

The Chicken:

I loosely followed Julia Childs directions.  After buttering the inside of the chicken I stuffed it with lemon, thyme, basil and scallions.  I did not do all the turning she does.  I buttered the outside and put it in a preheated 425 degree F. convection oven on roast.  After 15 minutes, I reduced it to 350 and basted it again with a mixture of butter and EVOO.  I continued to baste it every 15 minutes until the built in timer popped out.  

I roasted the chicken with chopped celery, carrots and onion under and around the chicken.  I added just enough stock to cover the vegetables.  When the chicken was done and resting for 10 minutes per Julia, I proceeded to make the gravy.  

Gravy:

I added more stock and smashed the vegetables.  Using a fine sieve I strained out the vegetables and then returned the veggie/ stock back to the skillet.  To thicken the gravy, I added Wonder flour and more stock to achieve the quantity of gravy I needed.  Next time I will double what I think I need.  The gravy was delicious.  

Potatoes:

My standard procedure is to peel the potatoes before I start anything else.  I cover with water and lightly salt it.  I bring it to a boil and then in this case a slight simmer.  When everything is done I strain them and mash with a little stock.  

Asparagus:

First I break off the hard ends.  rinse it and massage in some EVOO and pepper.  In my microwave on cook raw vegetables it takes twice to get them eatable.  

Dessert:

We had Peeps.