Away from home but with family. Some roasting of a whole bird for the first time and it came out perfect. Thanks to the meat thermometer, basting every 30 min, resting time 10 min, wrapping up in foil for 15 minutes at the end made it delicately crispy on the outside, juicy and well cooked on the inside.

Indian spicy Chicken Roast was the choice for first timers in roasting a whole bird. Too much was riding on the bird.

• Indian Spicy Chicken Roast
• Cranberry Chutney (Thanks Laurie for sharing your Mom’s recipe)
• Stuffing
• 4 Color Veg Pasta (Radiatore)
• Pork Chops (Thanks Rachita M)
• Salted Bourbon Whiskey Caramel Pie (Thanks BK)