For my first job, I made about a thousand bucks a month designing web sites for the Green Bay Packers.
Thankfully, I lived in the house I grew up in, renting it from my mother who lived with her new husband across town. However, even in Wisconsin, living practically rent-free, my $15K/year wasn’t enough to live on.
Plus, it was freezing cold.
The one thing that brought me happiness was cooking dinner for myself at the end of the night.
During this particularly brokey time in my life, I made roast chickens once a week and ate off it for the next many days. (Breast, dinner, Breast, lunch, Leg meat in soup, carcass, wings stock). When you are broke, a whole chicken takes you many places. Recipes to follow for stock/soup and sandwiches.
This Roast Chicken recipe is mostly from Barefoot Contessa but let’s face it, when you’re broke and in Wisconsin, fresh thyme just ain’t going to happen.
Helen Jane’s Roast Chicken Recipe
1 roasting chicken
(Since sometimes, all we have are those medicated Foster Farms chickens, choose one from 3-6 pounds.)
2 teaspoons kosher salt
1 teaspoon black pepper
1 lemon, cut in half
1 head garlic, cut in half crosswise so that it’s still one piece
2 tablespoons melted butter
1 large yellow onion, thickly sliced
Preheat oven to 425°.
Remove chicken giblets. Rinse the chicken inside and out. Remove any excess fat and dry the chicken off. Salt and pepper the inside of the chicken, put the lemon and garlic inside the chicken.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onions slices around the chicken.
Roast the chicken for 1 1/2 hours or until juices run clear or the temperature of the flesh between the thigh and body reaches 165° F. Remove to a platter and cover with foil. Let rest for almost 10 minutes before attempting to carve or pull apart with fingers.