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Vent: roasting chickens is cheaper but everyone acts like it is a science project
Tbh I keep seeing folks on here buy those $5 rotisserie chickens from the store and call it frugal because they stretch it into three meals. But a whole raw chicken runs me about $6.50 at the local market and one roast gives me two dinners plus I boil the bones for broth that lasts me a week. The trick is to not follow some fancy recipe, just salt it, shove a lemon in there, and cook it at 350 for about 20 minutes per pound until the juices run clear. My neighbor spent over an hour basting and checking temps with a probe and still ended up with dry meat because they overthought it. Has anyone else dumped the complicated methods and just gone back to basics?
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