The Cookbook - A dish to impress your in-laws

Now, if you're not well-versed in the kitchen and need to whip something up for company, I've got the perfect receipt for you. It takes very little kitchen knowledge, and I am certain you will nail it and have everyone thinking you have been a chef for years. A roast chicken with mashed potatoes and stuffing is a perfect meal. Everyone will love it, from your in-laws to your dog. You might already have most of the ingredients in your house, so your shopping list will be light. 

The things you'll need from a kitchen tools standpoint is a baking sheet, some pots and pans for your sides, kitchen twine, a spice grinder or blender and a thermometer. Your shopping list is this: 1 whole chicken, one medium onion, two carrots, one celery stock, some fresh herbs like sage, thyme, and rosemary, dried bay leaves, olive oil, pepper, and salt. For your sides, you'll need 2 to 5 pounds of Yukon gold potatoes, depending on how many are dining with you, roughly half a pound per person. One stick of butter, one cup of cream, or milk, depending on what you have on hand. For the stuffing, your favorite box brand will do the trick. 

Firstly, heat your oven to 375 Fahrenheit. Start to prep all the necessary ingredients for your bird. Roughly chop your veg. There is no need to peel the onion or carrots. This is just for aromatics while cooking. Then, grab a handful of your fresh herbs and tie them together, creating a bundle. Once you have completed that, in a spice grinder or blender, blitz five bay leaves to roughly the same consistency as your pepper. You will combine the pepper and bay leaves with 1 part bay to 2 parts pepper. Now that all of your bird prep is done, grab your bird from the fridge and pat it completely dry, making sure to get under the wings and legs. Remove the trimmings from the butcher  that they leave inside the cavity if your bird comes with it. Salt the inside of the cavity and place your veg and fresh herbs inside to plump it up. Then, rub down your bird with a tablespoon of olive oil. This is to ensure the seasoning adheres to the bird. Then, generously sprinkle the seasoning all over the bird, making sure to get every nook and cranny. Make sure the bird is on its back with the wings pointing up. Now, it's time to tie up your bird.

Run your twine from the back of the breast, working your way toward the legs. Make sure to tuck the wing and end at the cavity you previously stuffed. A good guide for placement is right around where the leg and thigh meet, running in a straight line around the bird. Make an overhand knot like the first step in tying your shoe. Then, in a counterclockwise motion, wrap each end of the string to the corresponding leg  one time. Once the strings are oriented up, go ahead and make a double overhand, which is just like the first knot, except once you've done the first one, make sure to do it again on top of the previous knot to ensure everything will stay in place. Place your bird in the oven and let it go for about an hour, checking it every 30 minutes. If you do not have a thermometer, bake it for about an hour and twenty minutes to ensure it is cooked through. The best result is with a thermometer to ensure the thickest part of the breast reaches an internal temperature of 165 Fahrenheit. 

Now, you can start on your sides; get a pot of water on the stove, but don't turn it on yet. Peel your potatoes and cut them up to roughly the same size; this is important so they cook evenly in the water. Bring your water with the potatoes up to a boil, I find that starting the potatoes in the water versus dropping them once the water is boiling promotes a much better texture and consistency. You will know when they are done when you can glide a fork or knife through them, and it's effortless. Strain them in a colander and add them back to the pot. First, mash them with either a masher or the back of a fork, then add about a half cup of cream and half a stick of butter, begin to combine, and then adjust as needed. Butter will add flavor, and the cream will bring consistency. Depending on how you like your mashed potatoes, adjust accordingly. For the stuffing, just read the box. Usually all you need to do is bring a pot of water up to a boil, stir in your stuffing, remove it from the heat and place a lid over top to steam. Find your favorite serving platter or dish and serve table side. You are guaranteed to impress.