Let’s face it: it’s too hot to use the oven when it’s the middle of a scorching summer season. Hell, I don’t even enjoy cooking on the stove-top or on the indoor grill in the summer. Anything that gives off heat makes me groan. But some things are necessities. I have a bunch of chicken in the freezer that just isn’t getting cooked because, well, it’s frozen and I don’t want to get the oven baking.
So on a whim, I purchased two of those pre-roasted chickens from the grocery store today. I usually shop at Metro due to convenience, but most places sell these things. They’re about $10-15 per bird. These ones were $9.99 exactly, so I picked up two. (Also, I have no idea what “Mammoth Barbecue Chicken” means, unless a one-pound bird is super-huge. I have never bought a whole chicken before, so I have no point of reference.)
I decided to buy two, tear them up and see how many different meals we can get out of them (as well as how many dishes — to see how economical this was). Theoretically, these two birds should feed us all week if I play my cards right. Granted, I’m a white-meat gal. I have issues with the dark meat (largely texture-based), so the legs and wings will be going to hubby (and I’m sure he’ll be happy about that!). In other words, forgive me if this is breast meat-centric.
Today’s dinner? Take a peek:
Roasted chicken & sauteed mushrooms over pesto-slathered cheese & spinach ravioli.