The Money-Saving Cookbook's Blog

November 13, 2011

Easy Sunday Chicken Potroast

Filed under: Food, recipe — Tags: , , , , — moneysavingcookbook @ 2:49 pm


1 kg whole chicken
1 tbsp salt
1/4 cup vinegar
1 tbsp olive oil
2 medium-sized red onions
black pepper
mixed herbs

Rinse the defrosted chicken with water and place in a large bowl. Leave the skin on.
Pour the vinegar over the chicken. Rinse the entire chicken, including the cavity, with the vinegar.
Rub the salt all over the chicken, including inside the cavity.
Rub black pepper and herbs all over the chicken.
Rinse with the vinegar and seasoning mixture.
Place a large, thick-bottomed saucepan or roasting pan (preferable cast iron) over a high heat.
Add the olive oil to the pan and allow to heat.
Slice the onions. Put 1/2 of the sliced onions in the olive oil, stir and allow to brown.
Stuff the other half of the onions inside the cavity of the chicken.
When the onions have browned and the oil is smoking hot, place the chicken, breast side up and back side down, into the pan, atop the bed of onions.
Allow it to roast uncovered, for about 10 minutes, until the skin on the side in contact with the pot has browned. You may drizzle olive oil over it, if desired. This will fry the skin and make it crisper.
Turn the chicken so it is breast side down, and allow to cook uncovered for approximately another 10 minutes.
Cover the pan with a tight-fitting cover or seal and allow to cook, undisturbed, for another 10-15 minutes.
Flip the chicken over, seal the pan and allow to cook undisturbed for another 10-15 minutes, or until fully cooked and the juices run clear.
Turn off the heat and allow it to rest for another 5-10 minutes.
Carve and serve with sides of your choice.

Serves 2-4.

Increase the cooking times for larger chickens. You should cook the chicken for about 40 minutes per kg.

This is a great recipe for days when you don’t feel well or don’t feel like slaving over the stove or turning on the oven, but can’t eat out.


November 12, 2011

Onion Chop Suey Recipe (Also Chicken/Meat Chop Suey)

Filed under: Food, recipe, Saving, Vegetables — Tags: , , , , , — moneysavingcookbook @ 11:02 am

1 large red onion
1 large Chinese cabbage
1 tbsp olive oil or stir fry oil
pinch salt
pinch black pepper
pinch mixed herbs
1 tsp soy sauce (optional)

Slice the onion and set aside.
Slice the cabbage and set aside.
Heat the oil in a large frying pan or wok on medium-high heat till smoking hot.
Add the onion and stir fry until softened.
Add the dry seasonings and stir.
Add the cabbage and toss so that the oil, onion and seasonings are evenly distributed with the cabbage.
Add soy sauce, if desired.
Reduce to a low heat and let simmer for five minutes.
Adjust the seasonings to taste.
Remove from the heat and serve over white rice.

Serves 4

Modify this to chicken chop suey by adding cooked cubed, diced or shredded chicken in before adding the cabbage and allowing it to cook for five minutes.

You can add any type of cooked meat to this dish, so it’s a great way to use up leftovers or to stretch small amounts of meat into a full main dish.

It’s quick, easy and healthy and makes a great midweek meal.

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