Every time I roast a chicken, I am reminded that there’s a reason chickens are awesome.
I had seven people over for dinner last Friday, and chose two plump roasters at my butcher shop. Out the door, less than ten dollars.
I roasted them in a large All Clad pan with a rack that I share with my daughter and her cheffy boyfriend. Think about sharing large and expensive cooking pots with someone in your family — do you really need two of these items, or can you send one back and forth as needed? Another bundle of cash saved.
I used Julia Child’s roasted chicken recipe and the two chickens served the seven of us with about a half of the second chicken left over. I talked about Julia’s cooking here; my post includes a video on how to roast a chicken.
After the dinner party, we threw the carcasses into a baggie, put them in the refrigerator, and went on with our weekend. Easy-peasey.
Monday night I stripped off the breast and remaining big pieces of chicken and warmed them up in a store-bought Thai peanut sauce for Music Man. There wasn’t much left in the skinny sauce bottle, so I put some water in the bottle, shook it up, and poured the diluted peanut sauce into the pan. Then I let the sauce cook down again, and Music Man loved his Thai chicken made from leftovers. Price — very close to being free.
The remaining carcasses went into the crockpot with enough water to cover them and I cooked them overnight on low heat. In the morning, I strained the broth and sorted through all the remaining bits of chicken to get rid of the bones and skin.
The last bits of chicken made a tasty chicken salad sandwich for my lunch and the broth will be used tonight to make shrimp and grits (I’ll link up that recipe and the story behind it soon!). I saved a couple of dollars there as well from my original ten dollar investment.
Any leftover broth is cooled and the fat skimmed off. Then I freeze the broth in a baggie for another meal. That’s another dollar saved.
One dinner party + one dinner + one lunch + two broths = Awesome.
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