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The local ACME supermarket had a frozen capon in the poultry freezer, but they wanted  $47.00 for it which I through was outrageous.  I decided I was going to have real  roast chicken Sunday dinner.  Not one of those nice 3 1/2 to 4 1/4 lbs chickens but a real roaster from here.  I decided to follow the Julia Child method from How to cook even though it requires multiple bastings and turnings.  I was hoping for a 5 1/2 to 6 1/2 chicken but they only had two roasters and I took the smaller one at 7 1/3 lbs and it cost $22.00.  I also got some chicken legs, and a couple of turkey thighs, and over at the meat section their Valentines special was chuck roast at $5.00 a lb,and a omanticist like  me cannot pass up chuck at $5.00 a lb.

A 7 1/3 chicken  is really rather unwieldy no matter how well trussed. When the one on one with the was done I had it with chicken gravy, rice pilaf and green beans.  There would have been a photo but by the time the chicken made it to the table I just wanted to sit down and eat. The gravy was over salted(not the first time I've reduced Swanson's 33% less sodium chicken broth to the point where it has more sodium than the regular broth), when tasted out of a spoon, but it was fine on the chicken which  I only lightly salted. the pilaf was out of the freezer, as were the green beans which I had bought frozen.   I'm not fond of frozen green beans, and even had some fresh ones in the fridge, but getting up every ten minutes to baste a chicken, and flipping it from side to side 4 or 5 times can tire a person.  Especially if the dish-washer side of a person insists that while the chicken rests for twenty minutes there's enough time to wash the roasting pan, the roasting rack, the fat separator and any utensils not needed any longer.

The chicken was good, the  beans edible, and I'll  get three more dinners and three lunches out of the bird. Tonight's leftover chicken breast on noodles with chicken  gravy and peas.  Leftovers are good, and usually less work and less mess to clean up.  Since I'm only cooking for myself, when I cook anything such as yesterday's dinner I count on having a good amount of leftovers to make it worth the mess and effort.

The local ACME supermarket had a frozen capon in the poultry freezer, but they wanted  $47.00 for it which I through was outrageous.  I decided I was going to have real  roast chicken Sunday dinner.  Not one of those nice 3 1/2 to 4 1/4 lbs chickens but a real roaster from here.  I decided to follow the Julia Child method from How to cook even though it requires multiple bastings and turnings.  I was hoping for a 5 1/2 to 6 1/2 chicken but they only had two roasters and I took the smaller one at 7 1/3 lbs and it cost $22.00.  I also got some chicken legs, and a couple of turkey thighs, and over at the meat section their Valentines special was chuck roast at $5.00 a lb,and a person as romanticist like as me cannot pass up chuck at $5.00 a lb.

A 7 1/3 chicken  is really rather unwieldy no matter how well trussed. When the one on one with the was done I had it with chicken gravy, rice pilaf and green beans.  There would have been a photo but by the time the chicken made it to the table I just wanted to sit down and eat. The gravy was over salted(not the first time I've reduced Swanson's 33% less sodium chicken broth to the point where it has more sodium than the regular broth), when tasted out of a spoon, but it was fine on the chicken which  I only lightly salted. the pilaf was out of the freezer, as were the green beans which I had bought frozen.   I'm not fond of frozen green beans, and even had some fresh ones in the fridge, but getting up every ten minutes to baste a chicken, and flipping it from side to side 4 or 5 times can tire a person.  Especially if the dish-washer side of a person insists that while the chicken rests for twenty minutes there's enough time to wash the roasting pan, the roasting rack, the fat separator and any utensils not needed any longer.

The chicken was good, the  beans edible, and I'll  get three more dinners and three lunches out of the bird. Tonight's leftover chicken breast on noodles with chicken  gravy and peas.  Leftovers are good, and usually less work and less mess to clean up.  Since I'm only cooking for myself, when I cook anything such as yesterday's dinner I count on having a good amount of leftovers to make it worth the mess and effort.