The Pickys have announced that they do not want any beef or pork. Mrs. Picky doesn't eat fish so that is out. Every vegetarian offering has been met with a thumbs down. Consequentially, I am left
with chicken and turkey.
Just to be clear - I have no problem with chicken, roasted, grilled, sauted, it's all good with me.
On Rebecca's blog "Bargain Hunters Unite" (
Bargain Hunters Unite
) I posted about a great sale on chicken - .69 lb. I had dreams of filling a shopping cart with bargain chicken. However, upon further examination of my available freezer space I had to reconsider and settled for 3 whole chickens. Total cost for these
birds was just under $9.00.
I made up a triple batch of the Rotisserie Style Chicken seasoning.
I left one chicken whole in order to make Beer Can Chicken for the Pickys using the same seasoning.
The other two, I cut out the back bone on both and splayed them flat. I left them whole, sans back and wings. Seasoned them all up. The backs and wings got roasted until golden brown along with
an onion and a carrot – then into a stock pot for a nice rich chicken broth.
Roasted Chicken, German Potato Salad and Green Beans with Bacon.
Sweet Potatoes with Sauted Apples
3 Medium Sweet Potatoes
1 T Kosher salt
2 T Butter
a splash of milk
a dash of Nutmeg
2 Granny Smith Green Apples
1 T Dark Brown Sugar
2 T Butter
¼ cup Walnuts or Pecans (optional)
Place sweet potatoes in a pot and cover with cool water. Add Kosher salt and bring to a boil. Reduce heat and simmer until tender and the skins start to split.
Carefully lift sweet potatoes out of water and allow to cool until they can be handled without burning yourself.
While sweet potatoes are cooking, peel and slice the apples. Saute with the butter and brown sugar. Cook slowly until just tender. If using nuts add them to the
apples and stir.
Mash the peeled sweet potatoes with the butter add the nutmeg and a splash of milk if needed. Top with the sauted apples and nuts.
This can be made ahead and reheated in the oven or microwave.
Wednesday - Chicken Pot Pie
There was enough for dinner and lunch the next day.
Thursday – Chinese Chicken Salad
Chinese Chicken Salad Dressing
½ cup Peanut or Canola Oil
¼ Cup Sugar
¼ Cup Rice Vinegar
1 tsp salt
2 tsp black pepper
1-2 tsps Sesame Oil
Blend together and refrigerate to thicken.
Chicken Salad on Honey Wheat Rolls for lunches
As recommended by SB - Thanks!
Nana's Prairie Bread
I froze some of the broth and I used some to make the gravy for the chicken pot pie. Sorry I forgot to take a picture of the nice rich broth. Believe me you can't beat it. Roasting the bones (not burning) until golden brown
makes all the difference in the world.
Now that is a whole lot of food - Not bad for 3 cheap chickens.
Btw, the the Prairie Bread, above, is to die for. It is my latest addition to my bread rotation and is quickly becoming a favorite in my little bread baking world.