This is what today’s dinner’s was made of:
But before we get into the actual cooking, remember those whole chickens I bought at Costco?
Time to get my butcher skills on! For reference I watched this
Worst Cooks in America clip (over and over again).
Side note I: I’m not really a fan of Richard Irvine (kind of cocky, right?) but I looooooove me some Anne Burrell.
So here’s my chicken before…
And after!
I kept a breast, put what I plan on using the rest of the week in the fridge and whatever's left in the freezer. Also make sure to keep the carcass; definitely have to use it to make a chicken broth/stock later.
Side note II: I kept the neck of the chicken to put in the broth but I threw out the heart and livers. If you like (or love) to eat chicken liver by all means keep it and make something yummy out of it.
Onto the cooking!
This is another two serving dinner, btw.
Fried Chicken:
- 1 chicken breast, skinned and cut in half
- 1/3 cup Bisquick mix
- Pinch of New Mexico Chili Powder (any pepper will work; i.e. paprika, cayenne, etc.)
- Salt and Pepper
- 1 egg (I’m actually using the leftover egg that I used to seal the ravioli last night with)
Vegetables
- 1 Zucchini
2 Squash
Side
note III: Both came from the bag of “bargain” produce I bought
- Salt and Pepper
- 2 ¼ Cups Bisquick Mix
- 2/3 Cup Milk
"Gravy":
- ¼ Can Cream of Mushroom Soup (from yesterday!)
- 1/8 Cup Milk
- Salt and Pepper
Biscuits:
Follow directions. I didn’t have a cookie cutter so I used a small cup that I had. After I cut the initial batch I re-kneaded the dough and cut a handle more. In total I cut 12 biscuits total. I stuck eight in the freezer on a tray spaced apart and once they were fully frozen I stuck them in a Ziploc. My pretty little biscuits baking in my badass convection oven.
Fried Chicken and Vegetables
1)
- Pound out chicken (I didn’t have a meat mallet so I used the back of a pan), salt and pepper both sides
- Cut zucchini and squash into bite sized pieces
2) Scramble egg and dip chicken, then dip chicken into a mix of the Bisquick, chili powder, salt, and pepper; I used a Ziploc to make the process easy
3) I’m too lazy to actually fry things so I pan-fried the chicken. While this was happening I heated some oil in separate pan and started cooking the veggies (don’t forget to salt and pepper!)
Side note IV: I'm not sure when I picked it up but apparently I've successfully learned how to multitask!
“Gravy”
1) Add condensed soup, milk, and salt and pepper to a sauce pan and heat
Plating
Cut the biscuits and half (my biscuits were kind of small so I used two per plate) and place the chicken on top. Pour the “gravy” on top. Serve veggies on the side.
Side note #I lost count: I saved the skin from the chicken breast and fried it up nice and crispy. Definitely not healthy but oh so yummy and if Food Network's taught me anything, it's to garnish (preferably with edible things).
Cost Breakdown:
Fried Chicken:
- 1 Chicken breast (probably around 6 oz): $1.19/lb x 6/16 lb= $0.45
- 1/3 Cup Bisquick
o $4.29/box x 28 servings/box= $0.15
- New Mexico Chili Powder
o Unsubstantial cost
- 1 egg:
o $2.79/dozen/12= $0.23
Fried Chicken Total: $0.45+ $0.15+ $0.23
= $0.83
Vegetables:
- Zucchini and Squash $1.39/bag x ¼ bag= $0.35
Vegetables Total: $0.35
Biscuits:
- 2 ¼ Cups Bisquick $0.15/serving x 6.75=$1.03
- 2/3 Cup milk
o $2.39/8 cups= $0.30/cup
- $0.30/cup x 2/3 cup= $0.20
Biscuits Total: $1.03+$0.20= $1.23
Per Biscuit: $1.23/12= $0.10 each
$0.10 x 4= $0.40
“Gravy”
- $1.69 x ¼ can= $0.43
- $2.39/8 cups= $0.30/cup
- $0.30/cup x 1/8 cup= $0.04
Gravy Total: $0.43+$0.04
=$0.47
Total Cost: $0.83+ $0.35+ $0.40+ $0.47
= $2.05
Cost per Serving: $2.05/2
=$1.03/serving
Final side note) I went to
Fenton's for dessert with my friend's and on the way there I was feeling kind of nauseous. Turns out I may have given myself heartburn :( This has to be a sign I did Southern food right, right?
