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Dave Smith at wrote on 1/31/05 1:30 PM:

> Sheryl Rosen wrote:
>
>> Had company for dinner tonight and decided to do a roasted chicken.
>>
>> I was a bit concerned b/c it wasn't fully thawed out when it was time to put
>> it in the oven, but it turned out fine, and in fact, delicious!
>>
>
> We had a pretty tasty roast chicken last night too. It was not a very big
> bird,
> about 3 1/2 pounds. I washed it out, dabbed it try, sprinkled some sea salt
> and
> pepper inside, tossed in a piece of lemon and two small closes of garlic. I
> rubbed the outside with olive oil and sprinkled on more sea salt and pepper,
> put
> it on a rack and into the oven. There was not a lot of drippings, but I added
> some flour and stirred it around to sop up all the fat, added some chicken
> broth
> and heated it up. It turned out to be a darned fine gravy. The chicken ski was
> nice and crispy and the meat was tender, juicy and tasty.
>
>
> I have to wonder sometimes about the economy and effort involved in chicken.
> Most of the grocery stores around here sell small roasted chickens for $7-8.
> We
> usually get two meals out of a small chicken, and can do the same with these
> pre-cooked birds. You are paying that much for a chicken anyway, so it's
> almost
> like the cooking service is free. I just have to be careful to get on right
> out
> of the oven. Either that or just let it cool right down and use the cold
> chicken. IMO, that is every bit as good as hot chicken, and much better than
> luke warm.
>
>

I usually buy whole chickens when they go down to about 59-79 cents a pound
on sale. When they do, I grab 3-4 of them and stow them in the freezer.
For $2-3 each, I can afford to do that!

As for pre-roasted...they tend to be about $5-6 each here. But there is one
market nearby that runs a promotion: "Cheap Chicken Wednesdays"...$3.99!
You can get a whole roasted Perdue chicken (either plain or lemon-pepper or
Italian Herb) for 3.99. Not bad. Trouble with those is, usually, by the
time you get them home, the skin has turned mushy. And part of what I love
about a roasted chicken is the crispy skin.