Super Saver Bargain Meal Part 2


Since I have two recipes today, and since I do not want to make this entry too long, I am just going to share the vegetable and the gravy recipes with you today.  So no blog post today. But be sure to check back this Friday, January 27th when I share an entire meal made with left overs from the Roast Chicken. I will have a blog post then. The blog post topic will be Inexpensive Household Tips.

Two things before we begin.

One, I am linking to the Roast Chicken recipe here.  That way you can see and reread, if necessary, the procedure for making Roast Chicken. That way some of the directions for making both the vegetables and the gravy will make more sense, time wise.

Two, be sure to check out the cost of making home made gravy at the end of these recipes. Compare it to what it costs to buy store bought. I think you may be shocked.

Featured Recipes    Roast Vegetables & Chicken Gravy

to go with the Roast Chicken

Roast Vegetables

You can roast vegetables in the same pan as your roast chicken. That is often what my mother did. During the last 30-40 minutes of roasting she would add some potatoes and carrots, and some times celery. Some times she would make mashed potatoes instead of roasted.

But I have a different way of roasting vegetables. And I use it a lot. I like to eat a piece of meat and then pile my plate half to three-fourths full of roasted vegetables.

Roasting vegetables brings out their natural sweetness. Roasting also preserves many of the nutrients of vegetables that are often lost in other cooking methods.

And best of all they are just so super easy to make.

This is what you will need:

Vegetables      I used potatoes, carrots, parsnips, Brussels sprouts, cauliflower, and broccoli. Use anything you like or have on hand.

Olive oil

Salt and pepper to taste 

NOTE: In the picture below, I got ahead of myself. I cut the veggies before I took picture a of them for the ingredients spot. So please, if it is not too much trouble, please visualize the vegetables as whole. Thank you. That is all. Over and out!!

Here is what you do:

You can begin these tasks the last 30 minutes the chicken is roasting.

Clean and peel the veggies that need peeling.

Cut them into uniformed sized pieces, or as close to uniform size as you can.

Place them on a shallow baking sheet. Don’t over crowd them.

Sprinkle a couple of tablespoons of olive oil over them.

Using your fingers mix to coat the veggies with the oil.

Add salt and pepper to taste. 

When you remove the chicken from the oven and tent it and leave it to rest is when you can put the vegetables in the oven. Adjust the oven temperature according to the directions in the next paragraph.

Depending on both the size and the vegetables used,  roast 10-20 minutes at between 250 or 350 degrees.

The roasting time depends on the specific vegetable. Some vegetables roast quickly and some need a bit longer time. If you use vegetables from different groups [see below] add the quick cooking ones about half way through. A good time to do this is when you toss or turn the vegetables, per the next paragraph.

Toss the vegetables about the half way mark to ensure both sides are done and to recoat with the oil. If necessary add a bit more oil.

Some quick roasting vegetables are: asparagus, corn, mushrooms, and tomatoes. 

These vegetables are somewhat quick roasting:  bell peppers, broccoli, cauliflower, eggplant, fennel, onions, squash.

Some slow roasting vegetables are: beets, carrots, parsnips, potatoes, turnips.

When your vegetables are roasted to your likeness, remove and serve with your meal.

When you put the vegetables in the oven begin making your gravy. 

Chicken Gravy

Once your veggies are in the oven (see above) you can begin to make the gravy.

When you roast a chicken fat drips from the chicken to the bottom of the pan. This fat is the base for your gravy. My mother often made the gravy right in the same pan the chicken roasted in. That is what I do here.

Fat drippings in pan with browned bits stuck on bottom of pan.

This is what you will need:

1 can chicken broth

2 tablespoons corn starch

¼ cup cold water

Here is what you do:

Place the roasting pan on one or two of the burners of your stove. If you place the pan on two burners you wull turn both on to make the gravy.

Add the chicken broth and heat over medium heat stirring with a spoon to loosen up the browned bits at the bottom of the pan.

Now remove the pan from the heat.

Mix 2 tablespoons of corn starch with the cold water until smooth.

Stir the corn starch mixture into the chicken broth while it is off the heat. Mix the corn starch mixture into the broth until well incorporated.

Put the pan back on the heat and stirring constantly bring the mixture to a boil over medium heat.

Boil 1 minute.

If the gravy is not thick enough, add a pinch more of corn starch and cook until thicker.

Place gravy in a bowl or gravy boat and pass around the table to be laddled onto the chciken.

Makes about 2 cups

A picture of the entire meal again.

Bon Appetit!!!! 


Roast Vegetables

Vegetables costs will vary.

My vegetables for 2             $2.12

Olive oil                              $0.24

Salt & Pepper

Total cost = $2.36
Cost per person = $1.18


1 can chicken broth              $0.50

2 tblspns corn starch            $0.14

¼ cup cold water

Total cost = $0.64 for 2 cups

Please compare that $0.64 to the cost of canned, bottled, or packaged gravies.

Cost of Total Meal
Roast Chicken Total = $5.12
Vegetables and Gravy =  $3.00
Total = $8.12
Cost per person for a complete meal = $2.03 

Quote of the Day

The greatness of a man can nearly always be measured by his/her willingness to be kind

G. Young

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