I am on my local food on the cheap kick, which is part of my $3-5 (per person) Local Meal Challenge. Here is todays meal of Roasted chicken legs, potatoes from my garden and mixed greens. The real budget miracle was the potatoes. I grew 40-50 pounds of spuds from about $5 of seed potatoes, which comes to about .10 a pound and about .05 per serving.
The other part of the this meal that is not listed is the chicken bones. They are reserved to make stock.
I also add a few cups of water to the roasting pan which collects the dripping and fat from the roasted chicken on the rack.
Here is a picture of the collected pan drippings and fat. Notice the two layers. The top is the chicken fat and some butter from the brushing the chicken. I let this cool then remove the top fat layer and reserve for potatoes and bean dishes. It is kitchen gold. The tasty broth is reserved to make sauces, and add a little flavor for beans, grains, and even mac and cheese.
Chicken legs have extra fat and skin, which I like to cut off and roast in the toaster oven to create what I call chicken cracklings, or Kosher Cracklings. They make a great little snack with hot sauce and a squeeze of lime.
This meal was very filling. I only ate half of my chicken portion, but most in the family had a full piece.
Roasted Chicken Legs w/ potatoes and mixed greens
4 large 10.25 ounce portion
6 good portions
1/4 stick of butter melted to brush on chicken (local butter from Peoples food co-op) .25
4 chicken legs 2.6 pounds, ($3 per pound) $7.8, Sparrows Kerry Town
$1.95 per large serving
$1.30 per good serving
Oven Roasted Potatoes
4 large portions
2.2 pounds assorted potatoes from home garden .10 per pound
render chicken fat from the skin of the chicken
1/2 teaspoon smoked paprika (not local, but could be) .20
salt and pepper
.10 per serving
Saute Mixed Dark Leafy Greens
Collard and Kale One large bunch of each, $4.00 (Frog Holler)
1 onion $.50 (Eastern Market)
1/4 cup of michigan white wine $1.00
.90 per serving
$2.95 Large Portion
$2.30 Good Portion