Ok I have noticed alot of sites doing pantry challenges! I am trying this myself, only buying things that are really cheap or free and trying to use down my stockpile some!
My oldest nephew EX. MARINE, he missed Christmas, he is home now!!! So my Mom called me yesterday and said him and his girlfriend, my sister and her husband and my other nephew are coming over for supper Mon. night (tonight) Could I "whip" up something? Since my Dad passed away it is just her, so she does not cook anymore, she usually eats supper at our house. So that's a total of 11 for supper!
No problem, I still had some whole chickens in my freezer from Publix when they were .69lb. I took out 2 and here is the recipe I am going to use, if you have time one Sat. or Sun it is REALLY worth the cooking time read note. I am also going to do baked beans (from pantry), potato salad and macaroni salad (my Mom is going to pick up from the deli) and cake.
Here are my totals I figured up just to show you how this truly "pays" off!
Chicken .69lb ($2.41/$2.89)
Baked Beans .84
Potato salad/macaroni salad (my Mom's contribution to the meal!)
Cake Mix FREE
So I am feeding 11 people for $6.14 total!
I think that is pretty good, and at a "MOMENTS" notice I just pulled from my pantry and freezer, I am not having to go to the store for anything~
Roast Sticky Chicken
REALLY TASTE LIKE DELI rotisserie chicken!!! Put rub on the night before, stick in frig will take 5 hours to cook the next day BUT OHHH SO WORTH IT, the flavor gets all the way through, and it is really moist NOT DRY AT ALL very very delicious!
10 MinCook Time:
5 Hrs Ready In:
9 Hrs 10 Min
Original Recipe Yield 2 whole (4 pound) chickens
4 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 onions, quartered 2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
found at allrecipes.com