Cost Cutting Cuisine–Roast Chicken

Ok.  I was shopping for a dinner party I had the other night for 8 and while in the Meat Department looking for a perfect Center Cut Pork Roast I happened to pass the Poultry section and saw a 5.7 lb Roaster at $.99/lb.  Total cost:  $5.67.  How could anyone pass that up!  So I added that to my shopping cart after finding a luscious looking five pound Pork Roast for under $15.00. (See Recipe Title: Pork Roast w/ Rosemary Potatoes. And Recipe Title: French Lemon Cream Tart

Roasting the chicken: Turn on oven to 425 degrees.    Wash the bird under cold water, inside and out.  Pat dry.   Insert slices of garlic under the skin at the breast and legs.   Then do the same w/ slabs of butter.  Rub the skin on the outside with softened butter, sprinkle generously with S & P. Cut an onion in half and insert into the cavity. Put in a shallow roasting pan and into the oven. (If you like baked potatoes, this would be a good time to add them to the oven rack.)    After 20 minutes, turn oven down to 350 degrees and continue cooking.  The rule is 15 minutes per pound.  So a 4 pound bird should be finished in approximately one hour and twenty minutes.   Check with a thermometer at the joint of thigh and breast.  Temp needs to reach 160 degrees to be safe.  The juices should run clear at this joint when cut into.   Serve while still hot with your choice of rice, potatoes and a nice green vegetable–I like green beans or asparagus here.

The next day, I cleaned the rest of the meat from the chicken and cut into 1/2 inch pieces.   Sauteed with chopped red bell peppers, the onion(chopped), a little olive oil and pre-cooked rice.  This chicken for under $6.00 provided enough for 6 meals–fresh and leftovers.  Which is just about $1.00 a meal.  A bargain of bargains!      And  I used the bones for a hearty Chicken Stock( see my blog Cost Cutting Cuisine, dated 10/24/2008, titled: Chicken and Chicken Stock).  

To your Health,

Chef Jim