CAST IRON CHICKEN

I menu plan.  I cut coupons.  I read sale ads.  Being a Virgo I tend to be controlling too, but the best thing you can do for yourself, your family and your budget is to stay a bit flexible too. When I run across a fantastic sale, I adjust, adjust and adjust to accommodate it into my menu planning.

Do you like those rotisserie chickens from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

Now an almost 6 pound chicken will get us a minimum of 4 meals!  So this one even with the additional items of butter, preserves and syrup will cost us around 75 cents per person maybe less if we get more than 4 meals.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in it so the sides are always radiating an even heat to the whole chicken.

CAST IRON SKILLET ROAST CHICKEN

5-6 pound roasting chicken
3-4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves 
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

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