This meal is an incredible budget buster if ever there was one!!
I know that you can't always find chickens that are cheap - but if you scout around they are out there waiting to be found. Yesterday my local butcher was selling three (yes 3) roasting chickens for $10!!! What a bargain! After I smiled sweetly at him (and made a rather large purchase of beef ribs - which I can guarantee you cost a lot more than $10) he cut the chickens into 1/4's for me - so not only was this meal going to be cheap, - but oh so simple as well!
I found this recipe in the little booklet that came with the current edition of Good Food.
Chicken with 40 Garlic Cloves
Adapted from Booklet with Good Food Magazine - June edition
Serves 4-6
3 x chickens, cut into quarters
3 tsp sea salt
40 garlic cloves, unpeeled
2-3 celery stalks, finely chopped
2 rosemary springs, leaves picked
2 thyme springs, leaves picked
3/4 cup white wine
3 cups chicken stock
Rub the salt over the chicken. Stand for 30 minutes.
Preheat oven to 200 degrees.
Heat a large frying pan over medium high heat. Cook the chicken in batches, skin side down, for 5 minutes, or until browned. Transfer to a baking dish (disposable foil - no washing up!!!).
Add a small amount of olive oil to the frying pan. Cook the celery and garlic for 8-10 minutes, or until the garlic is golden. Stir in the herbs. Add the wine and cook on high until the liquid reduces by half. Add the stock and bring to the boil.
Pour over the chicken.
Bake for 45-50 minutes, or until the chicken is cooked through.
Serve the chicken, with the garlic on the side. The idea is to serve a crusty loaf of bread alongside, and spread the roasted garlic over the bread! Yum!!!!
Add some roasted potatoes and sweet potato and you have a lovely roast chicken dinner - and the best part is I fed the family for $10!!!
There was half a chicken left over, so I shredded the meat, and added it to some Corn Chowder - you can't beat that for value can you?
So Dear Readers do you have a budget buster meal? What is it?
I know that you can't always find chickens that are cheap - but if you scout around they are out there waiting to be found. Yesterday my local butcher was selling three (yes 3) roasting chickens for $10!!! What a bargain! After I smiled sweetly at him (and made a rather large purchase of beef ribs - which I can guarantee you cost a lot more than $10) he cut the chickens into 1/4's for me - so not only was this meal going to be cheap, - but oh so simple as well!
I found this recipe in the little booklet that came with the current edition of Good Food.
Chicken with 40 Garlic Cloves
Adapted from Booklet with Good Food Magazine - June edition
Serves 4-6
3 x chickens, cut into quarters
3 tsp sea salt
40 garlic cloves, unpeeled
2-3 celery stalks, finely chopped
2 rosemary springs, leaves picked
2 thyme springs, leaves picked
3/4 cup white wine
3 cups chicken stock
Rub the salt over the chicken. Stand for 30 minutes.
Preheat oven to 200 degrees.
Heat a large frying pan over medium high heat. Cook the chicken in batches, skin side down, for 5 minutes, or until browned. Transfer to a baking dish (disposable foil - no washing up!!!).
Add a small amount of olive oil to the frying pan. Cook the celery and garlic for 8-10 minutes, or until the garlic is golden. Stir in the herbs. Add the wine and cook on high until the liquid reduces by half. Add the stock and bring to the boil.
Pour over the chicken.
Bake for 45-50 minutes, or until the chicken is cooked through.
Serve the chicken, with the garlic on the side. The idea is to serve a crusty loaf of bread alongside, and spread the roasted garlic over the bread! Yum!!!!
Add some roasted potatoes and sweet potato and you have a lovely roast chicken dinner - and the best part is I fed the family for $10!!!
Here's some bread I whipped up in the Thermomix!
There was half a chicken left over, so I shredded the meat, and added it to some Corn Chowder - you can't beat that for value can you?
So Dear Readers do you have a budget buster meal? What is it?
Great winter recipe. My butcher does a deal on free-range chickens. The more you buy the cheaper they are. And like they say on Masterchef, chickens are so versatile there's no harm in stocking up on them. Thanks for sharing a great menu for the family.
ReplyDeleteI made this dish many years ago and have forgotten all about it. Thanks for the reminder. Diane
ReplyDeleteI love shredding the leftover chicken, I make nigellas thai chicken soup, its so good and so quick to make. I have tried this before and had one of those 'days' in the kitchen and just wasn't happy with it.
ReplyDelete3 chooks for $10?? What a score! The recipe looks yummy, will give it a go.
ReplyDelete