| 3 pounds chicken legs, thighs, and/or breasts, skinned |
9 5/8 oz |
$1.49 per pound
|
$0.89 |
| 2 tablespoons cooking oil |
1.2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 cup chicken broth |
3 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.11 |
| ½ cup dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.28 |
| 1 tablespoon snipped parsley |
5/8 teaspoon |
$1.09 per cup
|
$0.01 |
| ½ teaspoon salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| ½ teaspoon dried rosemary, crushed |
0.1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| ½ teaspoon dried thyme, crushed |
0.1 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| ¼ teaspoon pepper |
0.05 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 clove garlic, minced |
0.2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 medium potatoes, quartered |
5/6 potatoes |
$0.50 per pound
|
$0.19 |
| 4 medium carrots, cut into ½" pieces |
5/6 carrots |
$1.49 per pound
|
$0.16 |
| 2 stalks celery, cut into 1" pieces |
3/8 stalk |
$1.99 per pound
|
$0.07 |
| 1 small onion, sliced |
0.2 onion |
$0.79 per pound
|
$0.02 |
| 2 tablespoons cornstarch |
1.2 teaspoons |
$2.89 per 16 ounces
|
$0.02 |
| 2 tablespoons cold water |
1.2 teaspoons |
n/a
|
|
| Total per Serving |
$1.80 |
| Total Recipe |
$9.00 |
Suggestions?