My local supermarket sells a "barbecued chicken"
with a variety of coatings for about $5
It's quick, it's convenient, and, I don't think I can buy
a raw chicken for $5

But...there's the challenge, and so I started to research
"how to oven-bake a chicken"

Most recipes I've found start with; "set oven to 500 degrees"

I guess I'd imagined ;
Put chicken parts in a pan, slather with barbecue sauce,
bake a while at 300 degrees.....

Anyone have a process that's about that easy ??

<rj>

<RJ> wrote:
> My local supermarket sells a "barbecued chicken"
> with a variety of coatings for about $5
> It's quick, it's convenient, and, I don't think I can buy
> a raw chicken for $5
>
Then you haven't looked. Most whole chickens sell for anything from .29 to
..39 (cents) per pound. Most roaster/fryer chickens are about 2-3 lbs. You
do the math.

> But...there's the challenge, and so I started to research
> "how to oven-bake a chicken"
>
> Most recipes I've found start with; "set oven to 500 degrees"
>
Which would be incorrect.

> I guess I'd imagined ;
> Put chicken parts in a pan, slather with barbecue sauce,
> bake a while at 300 degrees.....
>
Also incorrect unless you want barbeque sauce slathered chicken. That's
entirely up to you.

> Anyone have a process that's about that easy ??
>
> <rj>

Quite simple. Wash the chicken and place it in a roasting pan. Brush it
with butter or oil. If you want, stick a lemon in the cavity. Sprinkle the
chicken with salt & pepper. You may add other herbs or spices to the
seasoning if you wish. (I wouldn't put BBQ sauce on it at this point, it
would burn; if you want to do that save it for the last 15 minutes or so.)
Place it in a 400F degree oven for an hour, basting it occasionally with the
pan drippings. The chicken is done when the juices run clear when poked
behind the drumstick with a fork (and if the drumstick moves easily).
Voila - oven roasted chicken

Jill

In article >,
"<RJ>" > wrote:

> My local supermarket sells a "barbecued chicken"
> with a variety of coatings for about $5
> It's quick, it's convenient, and, I don't think I can buy
> a raw chicken for $5
>
> But...there's the challenge, and so I started to research
> "how to oven-bake a chicken"
>
> Most recipes I've found start with; "set oven to 500 degrees"
>
> I guess I'd imagined ;
> Put chicken parts in a pan, slather with barbecue sauce,
> bake a while at 300 degrees.....
>
> Anyone have a process that's about that easy ??

What's wrong with your process? Its what I do. Just cook the chicken for
an hour if you're cooking large parts like breasts, poke with a fork and
you know the pieces are done when the juices run clean.

On Tue, 25 Sep 2007 21:22:28 -0500, "jmcquown"
> wrote:

><RJ> wrote:
>> My local supermarket sells a "barbecued chicken"
>> with a variety of coatings for about $5
>> It's quick, it's convenient, and, I don't think I can buy
>> a raw chicken for $5
>>
>Then you haven't looked. Most whole chickens sell for anything from .29 to
>.39 (cents) per pound. Most roaster/fryer chickens are about 2-3 lbs. You
>do the math.

Wow, I can't find chickens at that price. I can sometimes find them
for about 59 to 69 cents/pound, but that is when they are on sale. And
that is the lowest I have seen them in decades. Then I can buy a
whole chicken for about $3 or so. The usual price is about $1/pound.
The last time I saw a whole chicken for about 29cents to 39cents per
pound was about 15 years ago. Maybe longer.

If you can find them at that price, you are indeed very lucky. Wish
I could...I do so love a good roast chicken. I snap them up when they
are on sale and usually have a stash in my freezer.

Christine

"<RJ>" > wrote in message
...
>
> My local supermarket sells a "barbecued chicken"
> with a variety of coatings for about $5
> It's quick, it's convenient, and, I don't think I can buy
> a raw chicken for $5

Yes you can.

Christine Dabney wrote:

> Wow, I can't find chickens at that price. I can sometimes find them
> for about 59 to 69 cents/pound, but that is when they are on sale. And
> that is the lowest I have seen them in decades. Then I can buy a
> whole chicken for about $3 or so. The usual price is about $1/pound.
> The last time I saw a whole chicken for about 29cents to 39cents per
> pound was about 15 years ago. Maybe longer.
>
> If you can find them at that price, you are indeed very lucky. Wish
> I could...I do so love a good roast chicken. I snap them up when they
> are on sale and usually have a stash in my freezer.
>
> Christine

The little fryers are sometimes on sale for lower prices, but roasting
chickens (the bigger birds which are easily double the size of those
bitty whole fryers one often sees in the deli) seem to be more in line
with 89-99 cents or so a pound at least?

"<RJ>" > wrote in message
...
>
> My local supermarket sells a "barbecued chicken"
> with a variety of coatings for about $5
> It's quick, it's convenient, and, I don't think I can buy
> a raw chicken for $5
>
> But...there's the challenge, and so I started to research
> "how to oven-bake a chicken"
>
> Most recipes I've found start with; "set oven to 500 degrees"
>
> I guess I'd imagined ;
> Put chicken parts in a pan, slather with barbecue sauce,
> bake a while at 300 degrees.....
>
> Anyone have a process that's about that easy ??
>

How is 300 degrees easier than 500 degrees?

"cybercat" > wrote in message
...
>
> "<RJ>" > wrote in message
> ...
>>
>> My local supermarket sells a "barbecued chicken"
>> with a variety of coatings for about $5
>> It's quick, it's convenient, and, I don't think I can buy
>> a raw chicken for $5
>>
>> But...there's the challenge, and so I started to research
>> "how to oven-bake a chicken"
>>
>> Most recipes I've found start with; "set oven to 500 degrees"
>>
>> I guess I'd imagined ;
>> Put chicken parts in a pan, slather with barbecue sauce,
>> bake a while at 300 degrees.....
>>
>> Anyone have a process that's about that easy ??
>>
>
> How is 300 degrees easier than 500 degrees?
>

Higher temps mean more fat spattering on the inside of the oven, which can
result in a short list of annoyances external to the oven.

"Christine Dabney" > wrote in message
...
> On Tue, 25 Sep 2007 21:22:28 -0500, "jmcquown"
> > wrote:
>
>><RJ> wrote:
>>> My local supermarket sells a "barbecued chicken"
>>> with a variety of coatings for about $5
>>> It's quick, it's convenient, and, I don't think I can buy
>>> a raw chicken for $5
>>>
>>Then you haven't looked. Most whole chickens sell for anything from .29
>>to
>>.39 (cents) per pound. Most roaster/fryer chickens are about 2-3 lbs.
>>You
>>do the math.
>
> Wow, I can't find chickens at that price. I can sometimes find them
> for about 59 to 69 cents/pound, but that is when they are on sale.

Um, Christine? Have you forgotten that Jill is full of shit?

"cybercat" > wrote in message
...
>
> "Christine Dabney" > wrote in message
> ...
>> On Tue, 25 Sep 2007 21:22:28 -0500, "jmcquown"
>> > wrote:
>>
>>><RJ> wrote:
>>>> My local supermarket sells a "barbecued chicken"
>>>> with a variety of coatings for about $5
>>>> It's quick, it's convenient, and, I don't think I can buy
>>>> a raw chicken for $5
>>>>
>>>Then you haven't looked. Most whole chickens sell for anything from .29
>>>to
>>>.39 (cents) per pound. Most roaster/fryer chickens are about 2-3 lbs.
>>>You
>>>do the math.
>>
>> Wow, I can't find chickens at that price. I can sometimes find them
>> for about 59 to 69 cents/pound, but that is when they are on sale.
>
> Um, Christine? Have you forgotten that Jill is full of shit?


How do you know she can't buy chickens at the prices she quoted? Tell us
where Jill shops, please.

On Wed, 26 Sep 2007 03:06:12 GMT, "JoeSpareBedroom"
> wrote:

>
>How do you know she can't buy chickens at the prices she quoted? Tell us
>where Jill shops, please.
>

Yes, she might be able to find them somewhere at that price. I am not
discounting that. I just haven't been able to for many years now. I
wish I could...

Christine

"Sqwertz" > wrote in message
...
> On Tue, 25 Sep 2007 21:22:28 -0500, jmcquown wrote:
>
>> Most whole chickens sell for anything from .29 to
>> .39 (cents) per pound.
>
> You must have bumped your head again.
>
>> Most roaster/fryer chickens are about 2-3 lbs. You
>> do the math.
>
> I wish I s=could buy a whole chicken, every day, for $.90.
> On sale they're $.59/lb. I don't care where you live - they're
> not $.29/lb.
>
> -sw

Rochester NY, at any of 3 meat specialty stores, all day long. Nice ones,
too. The regular supermarkets are more like .69 per lb, or .99 for big
roasters, for obvious reasons.

"Christine Dabney" > wrote in message
...
> On Wed, 26 Sep 2007 03:06:12 GMT, "JoeSpareBedroom"
> > wrote:
>
>>
>>How do you know she can't buy chickens at the prices she quoted? Tell us
>>where Jill shops, please.
>>
>
> Yes, she might be able to find them somewhere at that price. I am not
> discounting that. I just haven't been able to for many years now. I
> wish I could...
>
> Christine

Do you live in the same city as Jill?

On Wed, 26 Sep 2007 03:20:25 GMT, "JoeSpareBedroom"
> wrote:

>"Christine Dabney" > wrote in message
.. .
>> On Wed, 26 Sep 2007 03:06:12 GMT, "JoeSpareBedroom"
>> > wrote:
>>
>>>
>>>How do you know she can't buy chickens at the prices she quoted? Tell us
>>>where Jill shops, please.
>>>
>>
>> Yes, she might be able to find them somewhere at that price. I am not
>> discounting that. I just haven't been able to for many years now. I
>> wish I could...
>>
>> Christine
>
>Do you live in the same city as Jill?
>

No, but I have lived in numerous cities in the past 35 or so years.
The last time I saw chickens that price was in the DC suburbs, and
that was in the mid 70s. They had just taken a big jump up from a
regular price of 33cents/pound and they only came down to that low
price when they were on sale.

Since then, I have lived in New Mexico, the San Francisco bay area,
Louisville, KY. I have traveled all over and had occasion to spend
months working as a traveling nurse in various places including
Beaumont, TX, Lubbock, TX, Anchorage, AK, Neptune, NJ, Fort
Lauderdale, FL, Las Cruces, NM, and Phoenix, AZ. Probably a few other
places as well. Sometimes I could find good deals but I don't
remember low prices like that.

I have to say I may not have shopped as diligently as I do now. I
tend to read all sales flyers now, and visit various meat markets
around town, etc. Before the last decade or so, I didn't read all the
flyers and probably didn't find the lowest prices. But that was then,
and this is what I find now, when I am at home and when I travel. I
could still miss a lot though. Wish I could find those bargains..

Christine

"Christine Dabney" > wrote:
>>
>
> No, but I have lived in numerous cities in the past 35 or so years.
> The last time I saw chickens that price was in the DC suburbs, and
> that was in the mid 70s. They had just taken a big jump up from a
> regular price of 33cents/pound and they only came down to that low
> price when they were on sale.
>
> Since then, I have lived in New Mexico, the San Francisco bay area,
> Louisville, KY. I have traveled all over and had occasion to spend
> months working as a traveling nurse in various places including
> Beaumont, TX, Lubbock, TX, Anchorage, AK, Neptune, NJ, Fort
> Lauderdale, FL, Las Cruces, NM, and Phoenix, AZ. Probably a few other
> places as well. Sometimes I could find good deals but I don't
> remember low prices like that.
>

I have seen chicken at $.29 a lb, and this would be leg quarters, five times
in the past ten years in Raleigh, NC. Best we have done in some time is
$.69 a pound these days.

"Christine Dabney" > wrote in message
...
> On Wed, 26 Sep 2007 03:20:25 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Christine Dabney" > wrote in message
. ..
>>> On Wed, 26 Sep 2007 03:06:12 GMT, "JoeSpareBedroom"
>>> > wrote:
>>>
>>>>
>>>>How do you know she can't buy chickens at the prices she quoted? Tell us
>>>>where Jill shops, please.
>>>>
>>>
>>> Yes, she might be able to find them somewhere at that price. I am not
>>> discounting that. I just haven't been able to for many years now. I
>>> wish I could...
>>>
>>> Christine
>>
>>Do you live in the same city as Jill?
>>
>
> No, but I have lived in numerous cities in the past 35 or so years.
> The last time I saw chickens that price was in the DC suburbs, and
> that was in the mid 70s. They had just taken a big jump up from a
> regular price of 33cents/pound and they only came down to that low
> price when they were on sale.
>
> Since then, I have lived in New Mexico, the San Francisco bay area,
> Louisville, KY. I have traveled all over and had occasion to spend
> months working as a traveling nurse in various places including
> Beaumont, TX, Lubbock, TX, Anchorage, AK, Neptune, NJ, Fort
> Lauderdale, FL, Las Cruces, NM, and Phoenix, AZ. Probably a few other
> places as well. Sometimes I could find good deals but I don't
> remember low prices like that.
>
> I have to say I may not have shopped as diligently as I do now. I
> tend to read all sales flyers now, and visit various meat markets
> around town, etc. Before the last decade or so, I didn't read all the
> flyers and probably didn't find the lowest prices. But that was then,
> and this is what I find now, when I am at home and when I travel. I
> could still miss a lot though. Wish I could find those bargains..
>
> Christine


This is starting to sound like Omaload's insistence that everywhere on
earth, oranges are sold only per each and never by the pound.

"Christine Dabney" > wrote in message
...
> On Wed, 26 Sep 2007 03:06:12 GMT, "JoeSpareBedroom"
> > wrote:
>
>>
>>How do you know she can't buy chickens at the prices she quoted? Tell us
>>where Jill shops, please.
>>
>
> Yes, she might be able to find them somewhere at that price. I am not
> discounting that. I just haven't been able to for many years now. I
> wish I could...
>

You could in Wisconsin in 1960 ...

"Sqwertz" > wrote in message
...
> On Wed, 26 Sep 2007 03:17:57 GMT, JoeSpareBedroom wrote:
>
>> "Sqwertz" > wrote in message
>>
>>> I wish I s=could buy a whole chicken, every day, for $.90.
>>> On sale they're $.59/lb. I don't care where you live - they're
>>> not $.29/lb.
>>
>> Rochester NY, at any of 3 meat specialty stores, all day long. Nice ones,
>> too. The regular supermarkets are more like .69 per lb, or .99 for big
>> roasters, for obvious reasons.
>
> Care to name these places? I'd like to verify this myself.
>
> -sw

Try Skip's.

"Sqwertz" > wrote in message
...
> On Wed, 26 Sep 2007 03:17:57 GMT, JoeSpareBedroom wrote:
>
>> "Sqwertz" > wrote in message
>>
>>> I wish I s=could buy a whole chicken, every day, for $.90.
>>> On sale they're $.59/lb. I don't care where you live - they're
>>> not $.29/lb.
>>
>> Rochester NY, at any of 3 meat specialty stores, all day long. Nice ones,
>> too. The regular supermarkets are more like .69 per lb, or .99 for big
>> roasters, for obvious reasons.
>
> Care to name these places? I'd like to verify this myself.
>

Joey has already confessed that he wants to *gag* .... do ..... *gag*
Jill.

He's her night in Chicken armour.

"cybercat" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Wed, 26 Sep 2007 03:17:57 GMT, JoeSpareBedroom wrote:
>>
>>> "Sqwertz" > wrote in message
>>>
>>>> I wish I s=could buy a whole chicken, every day, for $.90.
>>>> On sale they're $.59/lb. I don't care where you live - they're
>>>> not $.29/lb.
>>>
>>> Rochester NY, at any of 3 meat specialty stores, all day long. Nice
>>> ones,
>>> too. The regular supermarkets are more like .69 per lb, or .99 for big
>>> roasters, for obvious reasons.
>>
>> Care to name these places? I'd like to verify this myself.
>>
>
> Joey has already confessed that he wants to *gag* .... do ..... *gag*
> Jill.
>
> He's her night in Chicken armour.
>

Aw....whatsa matter? Are you jealous because Jill doesn't look like someone
from a medical textbook about genital sores?

jmcquown > wrote in message
...
> <RJ> wrote:
>> My local supermarket sells a "barbecued chicken"
>> with a variety of coatings for about $5
>> It's quick, it's convenient, and, I don't think I can buy
>> a raw chicken for $5
>>
> Then you haven't looked. Most whole chickens sell
> for anything from .29 to .39 (cents) per pound. Most
> roaster/fryer chickens are about 2-3 lbs. You
> do the math.

Can you please supply a link showing current prices at 29¢ to 39¢
per pound whole chickens? I haven't seen prices that low in many
years (and I am willing to shop-and-drive the sales).

Safeway has had fryer chickens as low at $1.08/lb but that was
several years ago. The "normal" price is $1.89/lb. Roasters are
usually 60¢ to $1.20 / lb more. Free range are still higher in
price...

The Ranger

JoeSpareBedroom > wrote in message
...
>> I wish I could buy a whole chicken, every day, for $.90.
>> On sale they're $.59/lb. I don't care where you live - they're
>> not $.29/lb.
>>
> Rochester NY, at any of 3 meat specialty stores, all day long.
> Nice ones, too. The regular supermarkets are more like .69
> per lb, or .99 for big roasters, for obvious reasons.

Name names.

The Ranger

JoeSpareBedroom > wrote in message
...
>>> Rochester NY, at any of 3 meat specialty stores,
>>> all day long. Nice ones, too.

> Try Skip's.

And the other two are...

The Ranger

The Ranger wrote:
> jmcquown > wrote in message
> ...
>> <RJ> wrote:
>>> My local supermarket sells a "barbecued chicken"
>>> with a variety of coatings for about $5
>>> It's quick, it's convenient, and, I don't think I can buy
>>> a raw chicken for $5
>>>
>> Then you haven't looked. Most whole chickens sell
>> for anything from .29 to .39 (cents) per pound. Most
>> roaster/fryer chickens are about 2-3 lbs. You
>> do the math.
>
> Can you please supply a link showing current prices at 29¢ to 39¢
> per pound whole chickens? I haven't seen prices that low in many
> years (and I am willing to shop-and-drive the sales).
>
Okay, so maybe 49 cents per pound. Even at 60 cents a pound it's still
cheaper than $5 for a 3 lb. chicken. I can cook an entire meal for $5 and
have leftovers for lunch for the next couple of days! My real point was
about how easy it is to roast a chicken and no, you don't start off at 500
degrees.

> Safeway has had fryer chickens as low at $1.08/lb but that was
> several years ago. The "normal" price is $1.89/lb. Roasters are
> usually 60¢ to $1.20 / lb more. Free range are still higher in
> price...
>
> The Ranger

I don't much care if my chickens get to run free or not. In fact, I think
that's a whole lot of marketing crap. I feel the same about "organic"
everything. When it comes right down to it, you're trusting a label.
Unless you raise your own, grow your own, you have no idea whether or not
it's free range or organic.

Jill

The Ranger wrote:
> JoeSpareBedroom > wrote in message
> ...
>>>> Rochester NY, at any of 3 meat specialty stores,
>>>> all day long. Nice ones, too.
>
>> Try Skip's.
>
> And the other two are...
>
> The Ranger

What difference does it make? Even if a chicken costs $1 a pound it's still
cheaper than paying the OP's stupidmarket $5 for a roasted chicken. And "at
home" is, at least, a known quantity. You really don't know what they put
on those chickens from the grocery store deli. The OP thought 500 degrees
then turn down the heat to 300? Um, maybe with a beef roast but I've never
heard of doing that with a chicken. And slathering it with BBQ sauce is
just cruel.

Jill

jmcquown wrote:

> What difference does it make? Even if a chicken costs $1 a pound it's still
> cheaper than paying the OP's stupidmarket $5 for a roasted chicken. And "at
> home" is, at least, a known quantity. You really don't know what they put
> on those chickens from the grocery store deli. The OP thought 500 degrees
> then turn down the heat to 300? Um, maybe with a beef roast but I've never
> heard of doing that with a chicken.


See "Roasting" by Barbara Kafka

<http://www.amazon.com/Roasting-Simple-Art-Barbara-Kafka/dp/0688131352/ref=pd_bbs_sr_1/002-6590869-0304824?ie=UTF8&s=books&qid=1190789127&sr=1-1>

> And slathering it with BBQ sauce is
> just cruel.

Now that I agree with.

--
Reg

On Wed, 26 Sep 2007 06:48:24 GMT, Reg > wrote:

>jmcquown wrote:
>
>> What difference does it make? Even if a chicken costs $1 a pound it's still
>> cheaper than paying the OP's stupidmarket $5 for a roasted chicken. And "at
>> home" is, at least, a known quantity. You really don't know what they put
>> on those chickens from the grocery store deli. The OP thought 500 degrees
>> then turn down the heat to 300? Um, maybe with a beef roast but I've never
>> heard of doing that with a chicken.
>
>
>See "Roasting" by Barbara Kafka
>
><http://www.amazon.com/Roasting-Simple-Art-Barbara-Kafka/dp/0688131352/ref=pd_bbs_sr_1/002-6590869-0304824?ie=UTF8&s=books&qid=1190789127&sr=1-1>

And not just Barbara Kafka... Thomas Keller's roast chicken is cooked
at high heat like that. So is Judy Rodgers, of Zuni Cafe fame... I
have fixed chickens in both those ways (Keller's and Judy Rodgers) and
they both produce fabulous chickens. I don't think they turn down the
oven though.

That being said, I love Marcella Hazan's roast chicken the best...

Christine

Christine Dabney wrote:
> On Wed, 26 Sep 2007 06:48:24 GMT, Reg > wrote:
>
>> jmcquown wrote:
>>
>>> What difference does it make? Even if a chicken costs $1 a pound
>>> it's still cheaper than paying the OP's stupidmarket $5 for a
>>> roasted chicken. And "at home" is, at least, a known quantity.
>>> You really don't know what they put on those chickens from the
>>> grocery store deli. The OP thought 500 degrees then turn down the
>>> heat to 300? Um, maybe with a beef roast but I've never heard of
>>> doing that with a chicken.
>>
>>
>> See "Roasting" by Barbara Kafka
>>
>>
<http://www.amazon.com/Roasting-Simpl...88131352/ref=p
d_bbs_sr_1/002-6590869-0304824?ie=UTF8&s=books&qid=1190789127&sr=1-1>
>
> And not just Barbara Kafka... Thomas Keller's roast chicken is cooked
> at high heat like that. So is Judy Rodgers, of Zuni Cafe fame... I
> have fixed chickens in both those ways (Keller's and Judy Rodgers) and
> they both produce fabulous chickens. I don't think they turn down the
> oven though.
>
> That being said, I love Marcella Hazan's roast chicken the best...
>
> Christine

I stick with plain old Betty Crocker. There's no reason to turn roasting a
chicken into a Broadway production

Jill

Christine Dabney said...

> On Wed, 26 Sep 2007 06:48:24 GMT, Reg > wrote:
>
>>jmcquown wrote:
>>
>>> What difference does it make? Even if a chicken costs $1 a pound it's
>>> still cheaper than paying the OP's stupidmarket $5 for a roasted
>>> chicken. And "at home" is, at least, a known quantity. You really
>>> don't know what they put on those chickens from the grocery store
>>> deli. The OP thought 500 degrees then turn down the heat to 300? Um,
>>> maybe with a beef roast but I've never heard of doing that with a
>>> chicken.
>>
>>
>>See "Roasting" by Barbara Kafka
>>
>><http://www.amazon.com/Roasting-Simpl.../0688131352/re
>>f=pd_bbs_sr_1/002-6590869-0304824?ie=UTF8&s=books&qid=1190789127&sr=1-1>
>
> And not just Barbara Kafka... Thomas Keller's roast chicken is cooked
> at high heat like that. So is Judy Rodgers, of Zuni Cafe fame... I
> have fixed chickens in both those ways (Keller's and Judy Rodgers) and
> they both produce fabulous chickens. I don't think they turn down the
> oven though.
>
> That being said, I love Marcella Hazan's roast chicken the best...
>
> Christine


I follow this recipe:

http://www.tinyurl.com/vnexwaspx

Shame I don't eat the skins. I end up tearing the birds apart for making
chicken salad, tacos, enchiladas, etc.

Andy

"Sqwertz" > wrote in message
...
> On Wed, 26 Sep 2007 03:39:27 GMT, JoeSpareBedroom wrote:
>
>> "Sqwertz" > wrote in message
>>
>>> Care to name these places? I'd like to verify this myself.
>>
>> Try Skip's.
>
> I guess this is what happens when you sell chickens for $.29/lb:
>
> "To all our loyal customers we regret to inform you that as of
> Thursday Sept 20th we will no longer be open for business. We
> would like to thank you for the wonderful years of loyalty and do
> send our heart felt regrets for this decision. You can contact
> us by email at ."
>
> -sw

I doubt that was the reason, Mr MBA.

"The Ranger" > wrote in message
...
> JoeSpareBedroom > wrote in message
> ...
>>> I wish I could buy a whole chicken, every day, for $.90.
>>> On sale they're $.59/lb. I don't care where you live - they're
>>> not $.29/lb.
>>>
>> Rochester NY, at any of 3 meat specialty stores, all day long.
>> Nice ones, too. The regular supermarkets are more like .69
>> per lb, or .99 for big roasters, for obvious reasons.
>
> Name names.
>
> The Ranger
>

When I give you names, will you call them using a telephone? I need a
promise. Yes, or no?

"The Ranger" > wrote in message
...
> jmcquown > wrote in message
> ...
>> <RJ> wrote:
>>> My local supermarket sells a "barbecued chicken"
>>> with a variety of coatings for about $5
>>> It's quick, it's convenient, and, I don't think I can buy
>>> a raw chicken for $5
>>>
>> Then you haven't looked. Most whole chickens sell
>> for anything from .29 to .39 (cents) per pound. Most
>> roaster/fryer chickens are about 2-3 lbs. You
>> do the math.
>
> Can you please supply a link showing current prices at 29¢ to 39¢ per
> pound whole chickens? I haven't seen prices that low in many years (and I
> am willing to shop-and-drive the sales).
>
> Safeway has had fryer chickens as low at $1.08/lb but that was several
> years ago. The "normal" price is $1.89/lb. Roasters are usually 60¢ to
> $1.20 / lb more. Free range are still higher in price...
>
> The Ranger


Safeway charges $1.89/lb for what? Whole fryers???

"Goomba38" > wrote

> Christine Dabney wrote:
>
>> Wow, I can't find chickens at that price. I can sometimes find them
>> for about 59 to 69 cents/pound, but that is when they are on sale. And
>> that is the lowest I have seen them in decades. Then I can buy a
>> whole chicken for about $3 or so. The usual price is about $1/pound. The
>> last time I saw a whole chicken for about 29cents to 39cents per
>> pound was about 15 years ago. Maybe longer.
>>
>> If you can find them at that price, you are indeed very lucky. Wish
>> I could...I do so love a good roast chicken. I snap them up when they
>> are on sale and usually have a stash in my freezer.

> The little fryers are sometimes on sale for lower prices, but roasting
> chickens (the bigger birds which are easily double the size of those bitty
> whole fryers one often sees in the deli) seem to be more in line with
> 89-99 cents or so a pound at least?

Maybe I'm in the minority, but if I wanted that much chicken, I
would vastly prefer to roast 2 small chickens than one of those
oven stuffer types. I find those large ones to be far less flavorful.
Way less.

I've taken to buying the more expensive chickens the stores offer,
so I do spend about $9 apiece, but the 'every day' brands are often
under $5.

I'm really not wild about those store cooked rotisserie chickens,
though I've had good ones on occasion.

nancy

On Tue, 25 Sep 2007 19:09:16 -0700, "<RJ>" >
wrote:

>I guess I'd imagined ;
>Put chicken parts in a pan, slather with barbecue sauce,
>bake a while at 300 degrees.....
>
>Anyone have a process that's about that easy ??


YES...put chicken parts in pan, add bbq sauce and bake at 300F. Works
great!....every time.

Whole chickens are always cheaper and sometimes on sale. Let's not
try to argue who has the cheapest...since that is a regional issue.

I buy whole chickens.......remove backbone, clip breast bone and
remove cartilage. Flatten out (butterflied) and freeze. I buy
six or eight on sale.

When I need a chicken, I remove the entire chicken, thaw, s&p and
convection roast at 350F for 45-55 minutes. Easy and quick supper.

"Van" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>\
> My real point was
>> about how easy it is to roast a chicken and no, you don't start off at
>> 500
>> degrees.
>
>
> Emeril disagrees. His "Perfect Roast Chicken" recipe specifies 500
> degrees for the entire roasting time (40 to 50 minutes).
> Check it out he
>
>
> http://www.foodnetwork.com/food/reci...ml?rsrc=search
>
> Made it this way a few nights ago & it was excellent! The garlic, lemon &
> tarragon are a great addition - (along with EVOO, s & p, of course).
>
> Van
>

Do you trim excess fat off the chicken before cooking it at that
temperature?

On Sep 25, 9:06 pm, "JoeSpareBedroom" > wrote:
> "cybercat" > wrote in message
>
> ...
>
>
>
>
>
> > "Christine Dabney" > wrote in message
> .. .
> >> On Tue, 25 Sep 2007 21:22:28 -0500, "jmcquown"
> >> > wrote:
>
> >>><RJ> wrote:
> >>>> My local supermarket sells a "barbecued chicken"
> >>>> with a variety of coatings for about $5
> >>>> It's quick, it's convenient, and, I don't think I can buy
> >>>> a raw chicken for $5
>
> >>>Then you haven't looked. Most whole chickens sell for anything from .29
> >>>to
> >>>.39 (cents) per pound. Most roaster/fryer chickens are about 2-3 lbs.
> >>>You
> >>>do the math.
>
> >> Wow, I can't find chickens at that price. I can sometimes find them
> >> for about 59 to 69 cents/pound, but that is when they are on sale.
>
> > Um, Christine? Have you forgotten that Jill is full of shit?
>
> How do you know she can't buy chickens at the prices she quoted? Tell us
> where Jill shops, please.

The statement, "Most whole chickens sell for anything from .29 to
..39 (cents) per pound" is obviously bullshit. I don't care where she
lives, or where she shops. These days you are very lucky if you can
even find 10# bags of leg quarters for $.39/#.

--Bryan

I didn't realize that folks could get so passionate about their chicken !

Lots of great suggestions though.

I guess the best place to start is to
get a bunch of chicken parts ( on sale )
Crank up the oven, and do some baking......


Thanks for the input ! ;o)


<rj>

"Nancy Young" > wrote in
:

> I'm really not wild about those store cooked rotisserie chickens,
> though I've had good ones on occasion.
>
> nancy
>

On the whole those are dried out due to over cooking, limp and under
seasoned. A home cooked rotisseried bird is a thing of wonder.

I on occassion pick up a pkg of 2 of those small 2 to 3 lb fryers for under
11 bucks and they aren't on sale. I spatchcock, rostisserie, or cut these
up for other things like smoking.

It's been years since I roasted a chicken as I prefer them done other ways.
Spatchcocked chicken in a convection oven is excellent...fast, crispy skin
and moist. Since making stuffing on top of the stove works well...why
bother to just roast a bird? Most of the roasting time is heating
up/cooking the stuffing.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> "Nancy Young" > wrote in
> :
>
>> I'm really not wild about those store cooked rotisserie chickens,
>> though I've had good ones on occasion.
>>
>> nancy
>>
>
> On the whole those are dried out due to over cooking, limp and under
> seasoned. A home cooked rotisseried bird is a thing of wonder.

Oversalted and underseasoned. And they are sooo greasy. And they
always taste like some kind of artificial powdered junk has been put
on the "bbq flavored" ones. I have picked them up when I was dead
tired before. Best thing to say is, the meat makes okay sandwiches.

"<RJ>" > wrote in message
...
>
> I didn't realize that folks could get so passionate about their chicken !
>

Hahaha!

My favorite is "oven broiling," preheating to 400, washing
and drying the chicken parts, tucking a pinch of crushed rosemary under the
skin, then laying them on a rack in a baking pan and lightly salting and
fresh cracked pepper. In 45 minutes they are crispy on the outside and
perfect on the inside and much of the fat has drained off. You can then
deglaze the pan with a bit of water (take the chicken and rack out, put
the pan on top of the stove on low, pour some water in and scrape all
around with a big spoon to get all the golden brown bits off the bottom
of the pan to mix with the fat and water) and freeze the result to make
gravy another time or make gravy that day.

I love legs and thighs done this way but breasts are just as good.