Southern Living, October 2013 Page 101
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Molasses-Brined Roasted Chicken
The brined, roasted chicken is juicy, rich, and great on its own, but the jus, a concentrated homemade stock, is worth the effort. As for the birds, ask your butcher for two chickens, cut into four pieces each, reserving the carcasses to make the jus. Or buy leg quarters or airline breasts (first wing joint attached) and make the jus with the extra wings and backbones.
Root Vegetable Mash
Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.
Any types of mushrooms work well here. Sear them in batches, without crowding, in a hot skillet so that they will take on color without steaming.