Roast Chicken

I grew up when every Sunday at 1 p.m. I'd heard the words "dinner is ready," either a home, the grandparents, or some other relative's home.

Next to roast beef, roast chicken with mashed potatoes was often the menu.  I see chickens on sale now days already roasted in the deli section of grocery stores for around $5 to $6, which is handy, but they're usually no more than 2 to 3 pounds in size.

For the same price, a 4 to 5 pound chicken can be bought, roasted at home in under 2 hours, with plenty of leftovers for more meals, including chicken soup, chicken salad, pot pies and more.....

Whole chickens seem to go on sale sales near or under a dollar a pound every 4 to 6 weeks, so that's the time to stock up on a few.  I wait until they are under a dollar a pound.  It couldn't be easier: season, put in the oven, and go about enjoying other activities while the chicken cooks, browns and crisps up.  My family likes a golden crispy skin.

Roast Chicken
3-5 lb. roasting chicken
3 tsps. minced garlic
2 to 3 Tabs. of mixed rub seasoning of choice (Montreal, Old Bay etc.)
2 tsp. of thyme
1 to 2 tsp. paprika
salt and pepper
4, 1/4 inch slices of onion
oil or butter to rub all over chicken
Optional: several lemon wedges

Preheat oven to 425.
Rinse chicken inside and out with water, and pat dry.  Sprinkle inside with salt and pepper.  Stuff with lemon wedges.

Tuck wings under and tie legs together. Brush with butter or oil.  Lift breast skin and rub garlic under skin.  Sprinkle and rub remaining seasonings all over surface of chicken.

Place onion slices flat on bottom of roasting pan and place chicken on top of them.

Roast uncovered a 425 for an hour, then turn oven down to 350 to finish for about another half to one hour depending on size.

Internal temperature probe inserted near thick part of thigh should register 180 degrees, with juices running clear.  Before carving, cover with foil and allow to rest for 15 minutes.

Gravy can be made with the drippings, juices, and onions.  If not making gravy, deglaze the pan and save for making soup.
Serves to 4-6

Estimated cost of 5# chicken $5.00 or less; cost per serving $1.00 or less.

Deli Cole Slaw for a Crowd

I always get asked for this recipe when bringing it to a potluck or picnic. It has a sweet and sour taste and looks so fancy.

Deli Cole Slaw
1 large head cabbage
3 to 4 sliced, large onions
1 cup sugar (Splenda can be substituted)
3/4 cup oil
1 tsp. dry mustard
1 cup vinegar
2 tsp. salt
1 tsp. celery seed.

In a large bowl, alternate layers of thinly shredded cabbage with thinly sliced onions.  Pour 1 cup of sugar over mixture and set aside.  Make a heated sauce by mixing and bringing vinegar, oil, salt, mustard, and celery seed to a boil.  Pour over cabbage and onion mixture and let stand covered at room temperature for 4 to 6 hours.  Mix well before serving.

Note: A German family recipe since the 1950s.  We called it “Tootie’s Cole Slaw.”

Makes about a gallon: enough to serve 1/3 to 1/2  cup servings. Should serve about 35 to 45 people.  Recipe can be halved or doubled depending on number to be served. Keeps well in the refrigerator for weeks. Good for dieting, especially, if using Splenda.

Estimated cost: $5.00 or less; 14 cents a serving or less.

Chili Rellenos

Roasted Anaheim Peppers

lA former neighbor showed me how to make Chili Rellenos from scratch 30 years ago with fresh Anaheim Peppers.  The skins needs to be grilled or roasted "off" and the easiest way I discovered was putting in 350-400 oven until slightly charred and blistered.  

Chili Rellenos
I then run them under cold water, keep stem on, peel, partially slit open side to remove seeds and vein; then use in recipes. Some cooks put them in a paper bag to steam and rub together in bag to dislodge skins.

2 Anaheim peppers per person
1/4 cup flour
2-3 eggs, separating whites and yolks
cheese strips to stuff inside of peppers (cheddar, monterey jack, pepper jack)
tooth picks
oil for frying

After taking off skin and seeds, stuff lightly with cheese, and hold together with toothpick, if needed.  Dust each side with flour, which will help egg batter stick. Set aside.

Beat whites until stiff and frothy; then fold in beaten egg yolks.
Dip each pepper in frothy batter and fry in a skillet in hot oil (350) until golden brown on one side; then turn over and fry on remaining side.  Drain on paper towels.  Fry two at a time and keep warm in the oven until ready to serve.

Served with salsa, sour cream and hot sauces.  Side dishes: Refried beans, Mexican Rice

These links provide addition information and slide show of the process.

http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm
http://mexicanfood.about.com/od/techniques/ss/stepsrellenos.htm

Chili Rellenos Fried Golden Brown