One chicken, 3 dinners
Deep into the second month of social distancing, I am becoming an expert at making food last. I have one shop a week and I need to make it work for us. I decided to make it work for my budget as well and it’s become quite a game for me to see how well we can eat for how little.
Good, healthy food should be available to all. No one should have to buy something in a box because it’s cheaper. I’ve been saying this for years. No matter how much or how little you have, healthy eating should be a basic right. So, I am challenging myself to see how far I can go with everything I buy.
I hope I can encourage veering away from the middle isles in a grocery store and mostly staying at the edges, with the fresh veggies and (hopefully ethically raised) meat.
(Even more, when I can, I visit any local farm near me hardly needing to go to a store at all.)
You’ve all seen it. There are a million chicken recipes. But here’s mine, at its most simple:
I make a lemon, olive oil, salt and pepper rub and rub it all over, dripping some into the cavity. I then place half the cut lemon inside the chicken with rosemary and thyme. I place into an preheated oven at 400 degrees and cook for 2 hours.
Comes out perfect every single time.
Dinner 1, done. Now….
No matter how hungry you are, save a tiny bit of meat! Doesn’t have to be much, even the little scraps still hanging and save the bones as well. I’ll be back tomorrow with the second meal.