Roast Chicken Bonne Femme
Serves 6-7 (1/2lb. Per person)
Roasting Chickens (56oz./3.5lb.) – ($1.29 lb.) I payed $4.52 per chicken
one clove garlic (per chicken) – $.13
1 Tbs or more herbs de provence (per chicken) $.41
olive oil – $.20
salt & pepper to taste – $.10
Total Per Chicken: $5.36
Total Per Serving: $.77
Prep Day: Clean chickens and rub cavity with salt and pepper. Loosen the skin on the chicken and insert thin slices of garlic under the skin, then rub with oil and spread the herbs de provence over top. Roast, uncovered, at 350F for about 18 minutes per pound. Under-cook slightly. Allow chicken to stand for 20 minutes before carving, if you plant to carve it.
Freeze in freezer bag with the juices.
Serve Day: Thaw overnight in the fridge. Heat everything in a dutch oven at 375 F oven for 15-20 minutes,(uncovered to crisp) or until heated through.
To Make Pan-Gravy: After reheating chicken, mix the pan juices with 2 Tbs flour and heat, stirring constantly, until smooth. Add organic chicken broth of needed.