Yadkin Valley Magazine

Page 31

Preparing the Potatoes: Scrub the potatoes; pat dry Rub lightly with butter. Prick top all over with a fork—about 6 times. Bake potatoes directly on the oven rack beside the chickens. Ensure potatoes have 40 to 50 minutes to cook. Flip them over at least once by rolling with a long-handled spatula. Check for doneness by piercing with a paring knife at about 40 minutes. Potatoes are done when the skins are crispy and the insides feel completely soft. CLEAN the Kitchen: While the chicken and potatoes cook, clean and leave the kitchen as neat as it was before starting Set the table, then place a single red rose with a piece of greenery in a bud vase on the table. Fill a saucepan with a pint of water and bring to a boil. Add a teaspoon of salt. When chickens are cooked per cooking bag directions and the potatoes pierce easily, remove from the oven. Gently curl asparagus into the pot of boiling water. Set a kitchen timer to 4 minutes. Set a drainage colander in the sink. Carefully open the chicken cooking bag. Using a wide spatula, gently lift each chicken onto a foil-lined sheet pan. Place the sheet pan on the bottom rack; set the oven to broil. Watch carefully; remove chickens from oven when the skin is golden brown and crispy. Use care to not overcook the skin. Place each bird on its own serving plate. Add a baked potato. When the timer sounds, pour the asparagus into the colander. Use tongs or two forks to place half of the hot asparagus on each plate. Dot with butter. Open the beverage of the evening. Call your Valentine to dine. Pat yourself on the back and enjoy a delicious Valentine's meal that says love.

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