This week, I was at a friend’s house and she asked me to share some of her favorite recipes with her.
I knew right away that there would be some questions.
I asked her, “What’s your favorite dish?”
And she said, “Chicken.”
So I took her home to show her, and it was delicious.
She loves it!
She said, I want to have it on the table.
I said, you’re totally welcome to make it at home.
She said that’s great!
So I made the chicken and she loved it, so I thought I might as well share it with the world.
(For those who have never eaten chicken before, I am sharing this recipe because I love it so much that I want you to make some too!)
What to Expect from My Thanksgiving Dinner Recipe This week is the time for me to tell you a little bit more about my Thanksgiving dinner recipe.
I think I know what I want in my dinner tonight.
I want it to be warm, with lots of flavor, and I want the chicken to be tender and juicy.
If you’re a fan of my turkey recipe, you know I’m not going to be taking anything away from you.
I’m just going to take a little extra time to make sure it’s perfect.
So I’m going to let you in on a little secret.
I’ve been using the same recipe for Thanksgiving dinner for years.
It is my Thanksgiving Thanksgiving dinner.
So if you’re like me, and you’ve been wanting to try this recipe, this is what I recommend.
It’s easy, it’s quick, and there’s no mess.
You can make this recipe ahead and store it in the fridge for up to a week.
I made it ahead of time and put it in my fridge for 3 days before I was ready to serve it.
It was really easy.
Once I served it, I took it out and cut it in half and served it to everyone at the party.
(And I didn’t eat it because I didn, uh, cut the chicken in half.)
So this is the recipe that I recommend for those who are going to have this recipe on their Thanksgiving dinner menu.
But for those of you who are looking for a more traditional Thanksgiving dinner, this may not be the recipe for you.
If I had to make this again, I would probably use more of the chicken, cut it up, and serve it with a side of cornbread.
But I know some people would love this recipe.
The one thing that I would change is the salt, which I like to add to the chicken before I cook it.
I don’t like adding too much salt because it gives the chicken a little kick.
I used fresh-ground black pepper, which is a little less salt than you’d find at the store.
And the flavor of the meat should be slightly sweeter than the original.
This recipe makes about 4 servings.
Serve it with roasted potatoes and baked potatoes, or add it to your favorite Thanksgiving dinner meal.