Another Meat Bargain This Week

Harris Teeter has a great deal on whole roasters this week. For only 59 cents a pound with a savings card you can get 4 to 4.5 lb whole chickens with giblets. There is a limit of three - which of course I met. So, I bought birds for about $2.50 a piece and stuck two in the freezer. I will be making a roast chicken tonight which should get us a couple of meals plus stock. Roast chicken recipe follows...


Roast Chicken
4-4.5 lb Roaster
unsalted butter
salt and pepper
lemon
garlic
herbs - whatever you got - I like rosemary (and it is in my garden year-round)

Preheat oven to 450. Rinse and pat dry the chicken. Make a garlic butter and rub on and under skin. Generously sprinkle with salt and pepper. Place in a roasting pan on a rack (V-shaped rack works best, but flat is fine). The rack is important to encourage browning all the way around. Place lemon slices and herbs in the cavity of the bird.

Cook at 450 for 15-20 minutes and then lower the heat to 375 for the remaining cooking time. Test for doneness with a meat thermometer - should be 170 in the thigh. Once it is done, like other meat, it should rest out of the oven for about 10 minutes. You can use the pan juices for a sauce if you like.

Enjoy