| 2 x chickens - (3 to 3 1/2 lbs ea) cleaned weight |
1/2 chickens |
$0.98 per pound
|
$1.96 |
| 10 Tbsp. extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.47 |
| 10 Tbsp. corn, peanut or possibly vegetable oil |
2 tablespoons |
$0.35 per item
|
$0.09 |
| 1 lrg fresh garlic head cut crosswise through the center |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 6 sprg fresh rosemary (or possibly 1 tspn dry rosemary) |
1 tablespoon |
$2.59 per 1 1/4 ounces
|
$0.36 |
| 12 sprg fresh thyme (or possibly 1 tspn dry thyme) |
3 tablespoons |
$1.99 per cup
|
$0.37 |
| 4 tsp red wine vinegar plus |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1/4 c. white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 2 c. fresh or possibly canned chicken broth Salt to taste Freshly-grnd black pepper to taste |
1/2 cup |
$1.19 per 14 1/2 ounces
|
$0.35 |
| 2 Tbsp. butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$3.89 |
| Total Recipe |
$15.58 |
Suggestions?