| 4 to 5 pound roasting chicken |
6 oz |
$0.98 per pound
|
$0.37 |
| 1/3 c. butter, melted |
1 1/3 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1/4 teaspoon each thyme, rosemary, marjoram |
0.02 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 4 med. potatoes |
1/3 potatoes |
$0.50 per pound
|
$0.08 |
| 4 med. carrots |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 4 sm. onions |
1/3 onions |
$0.79 per pound
|
$0.04 |
| 4 sm. zucchini |
1/3 zucchini |
$1.99 per pound
|
$0.17 |
| Cut the vegetables in fourths |
0.08 vegetables |
$2.80 per 32 ounces
|
$0.23 |
| 1 teaspoon seasoned salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 c. warm chicken broth or possibly water |
2 teaspoons |
$0.99 per 14 1/2 ounces
|
$0.02 |
| Total per Serving |
$1.04 |
| Total Recipe |
$12.51 |
Suggestions?