good-and-cheap

$ 8 - $15 t o t a l$1.50 - $2 .75 / s e r v i n gRoastChickenf o r s i xHeat the oven to 400 °F.Remove the giblets and neckfrom the chicken. Keep them forstock later. Rub the entire birdwith butter, then sprinkle itwith salt and pepper.A whole chicken is usuallyless expensive than buyingsingle pieces like breasts orthighs—plus you can makestock later from the bones andany meat too difficult to getoff. The leftovers can be used insandwiches, tacos, over a salad,or tossed with sauce and mixedinto pasta. This is a base recipe:add spices to the butter orsprinkle over the surface of thechicken to change up the flavorin any way you like.Smash the garlic cloves with theside of your knife and slice thelemon in half. Stuff the garlicand lemon into the chicken’sbody cavity.Place the chicken in a roastingpan or an oven-proof skillet. Letit cook for 1 hour. If you havea meat thermometer, check tomake sure the chicken is at165 °F, the temperature whenchicken is completely safe toeat. But 1 hour should be longenough to fully cook it.1 whole chicken1 tbsp butter2 cloves garlic1 lemonsalt and pepperLet the chicken rest for at least10 minutes before you carve itto make sure you don’t lose anyof the tasty juices.After you’ve carved away allthe meat, make chicken stockfrom the carcass. Simmer itfor several hours in a pot fullof water along with scrapvegetables like the ends ofonions and carrots, plus agenerous helping of salt.d i n n e r120d i n n e r121