(I forgot to take a pic once it was done. it's all hacked and carved into, but ohwell.)
I was watching a DVR'd Oprah and on came Cristina Ferrare (never heard of her before) w/ some easy budget saving meals. They sounded so good that i would decide to give it a whirl. Basically you roast a chicken and use the meat in different recipes throughout the week. I do this all the time anyway w/ store bought rotisserie chicken. i bring the whole chicken into work w/ me and make salads and wraps with it. Healthier than using lunch meats and usually cheaper. Shoprite in south philly always has them for 4.59 for a 2lb bird. Other places are around 5.50-5.99. Quality lunchmeat can sometimes run you 7.99-9.99/lb! If you buy chicken when it's on sale (.99/lb on a whole bird is about 40% off and is a good price) and roast yourself, you can save even more.
Roasted Chicken:
* 2 chickens , 4 1/2 to 5 pounds each (i just used 1 big chicken 7lbs)
* 6 lemons
* A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
* 1 cup Dijon mustard
* 1/2 cup soy sauce
* 1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°. (mine took longer to cook because it was a bigger bird)
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