Today: Feb 22 , 2020

On Sale This Week: Chicken - Always in Season

15 February 2017  

The amazing chicken - easy to cook, delicious to eat.

The variety of chicken dishes is amazing. From its origin in South East Asia, the chicken has moved to all parts of the world. Because of its mild taste and ease of cooking, chicken has now assumed flavors from curry to jerk, from roast to fried, from nuggets to noodles. So here are a couple from the vaults. The roast chicken is an all time family favorite and Chicken Oliver was my Mom’s answer to supper for children aged 2 to 20. 

As always, the prices quoted are for the Prescott area. For Fry’s and Safeway a membership card must be used. Sprouts uses no card, has no “senior discount day”, but every Wednesday is “double ad day” when you can get both last week’s flyer prices and this week’s.

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Fry’s has a Buy 6 save $3 on select items. Must be bought in multiples of 6 to get price as given, but you can Mix & Match items.
$1.77/each—Fry’s water, 24 pk
$1.99/each—Minute Maid Orange Juice, 59 oz, from concentrate
$.49/each—Candy, M&M’s or Twix
$4.99/each—Viva paper towels or Cottonelle tissue, select varieties
$1.99/each—Cereal, General Mills, select varieties
$2.99/each—Mayonnaise, 30 oz, select varieties

$.88/lb—Grapes, seedless, red or green
$3.50/bag—Potatoes, red, Arizona Grown, 5 lb bag

$1.29/lb—Chicken, Drumsticks or Thighs, Bone in
$5.99/lb—Beef, T-Bone steaks
$1.99/lb—Beef, Boneless Brisket, whole in bag

Other Good Deals
$2.49/each—Cheese, Kroger brand, 12-16 oz, select varieties
$1/each—Chex Mix, 6-8.75 oz, select varieties
$1/each—Tuna, canned, 5.5 oz Bumble Bee, select varieties


Two Special Sales at Safeway this week.

Buy 4 specified items, get #2 off your order, including:
$1.67/each—Cereal, Quaker, select varieties

$5 All Week on Specially Advertised Items including:
24 oz. Doughnut holes
Canadian Crest Whisky

$.88/ 1 lb box—Strawberries, limit 2
$.99/each—Jumbo Canteloupe
$.99/lb—Green Beans

$1.99/lb—Chicken, Breasts, boneless, skinless, fresh, never frozen
$.88/lbk—Pork, Sirloin chops, bone in, family pack
$1.79/lb—Loin roast, 1/2 loin in bag
$2.47/lb—Beef, ground, 5 lb or more, in meat case

Other Good deals
$2.49/each—Bread, Signature Kitchens, wide pan
$6.99/lb—Deli meats and cheese, Dietz and Watson, select varieties 


Just 28 days until Sprouts opens in Prescott on March 15!

Sprouts has a LOT of items on Buy One Get One Free this week, especially in the grocery and dairy departments. Watch for the special shelf tags throughout the store. Some of the items are noted below.

$.88/lb—Strawberries, 1 lb pkg.
$.88/each—Organic—Bell Peppers, green or red, Tropical Red Mangos, Hass Avocados
$.88/lb—Tomatoes, beefsteak, green beans, Apples, pink lady or gala

Buy One Get One Free—Taylor Farms Salad Kits, California Cuties, 2 lb bag

$1.47/lb—Chicken, Boneless, skinless, breasts, value pack
$3.99/lb—Pork tenderloins
$3.97/lb—Beef, ground, USA raised, limit 5 lb
$3.99/lb—Pork, Tenderloins, sold whole in bag

Other Good Deals
$5.99/lb—Cashews, roasted or raw, salted or unsalted, in bulk
$.69/lb—Oats, in bulk
BOGO—Daiya dairy free cheese alternative products, select varieties
BOGO—Alpine Valley organic bread 


Mom’s Chicken Oliver

  • 3 boneless, skinless chicken breasts, cut in half crosswise
  • 4 bone in chicken thighs, skin and excess fat removed
  • 2 Tablespoons flour
  • 2 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon salt
  • 1 teaspoon hot pepper sauce
  • 1 large potato, peeled and finely diced
  • 8 oz sliced fresh mushrooms
  • 12 frozen pearl onions, defrosted
  • 1 cup black olives, with liquid
  • 1 cup green ripe olives, with liquid
  • 1 10 oz pkg frozen green peas

Sprinkle chicken with flour. Heat oil and butter in a large skillet over medium heat. Add chicken and brown. Sprinkle with thyme and salt. Add hot sauce. Scatter potatoes and mushrooms over chicken. Add onions and olives with liquid. Cover, simmer for 30 to 45 minutes, till potatoes are soft and chicken is cooked. Spread peas around edge of skillet, sprinkle with salt. Cover and cook about 10 min. or till peas are cooked to desired state of doneness. Serve hot.

Grilled Cilantro Lime Chicken 

This recipe is adapted from


  •  2 lbs. chicken tenders, or chicken breasts, sliced
  •  1 1/2 c. diet ginger ale
  •  juice of 3 limes (plus extra lime wedges for squeezing)
  • juice of 1/2 orange
  •  1 bunch of cilantro (leaves only) roughly chopped
  •  1½ tablespoons minced garlic
  •  1 teaspoon salt
  •  ¼ cup sour cream
  •  juice of 1-2 limes (taste after one, then add the second if desired)
  •  ¼ cup cilantro leaves
  •  ½ teaspoon minced garlic
  • Salt and pepper to taste


Add chicken, soda, lime juice, orange juice, cilantro, garlic, and salt to a zip lock bag. Seal the bag, shake it a bit to mix up all of the ingredients, and chill for at least 20 minutes or up to 24 hours.

If preparing the sauce, add all sauce ingredients to a small food processor and pulse until smooth. Cover and chill until ready to serve.

When ready to grill, preheat the grill to medium heat. Transfer chicken from bag to grill and discard the marinade. 

Grill chicken for about 5 minutes on each side until cooked through. Serve with prepared sauce if desired. Garnish with lime slices.

Three Ways to Cook a Whole Chicken

For all three ways prepare your chicken as follows:

Wear vinyl gloves when working with raw chicken. Studies have shown that a large percentage of raw chicken is bacteriologically unsafe. Even 50 years ago when my Mother was teaching me to cook, she said it was best to assume that all raw chicken was unsafe, that way you would be using proper precautions at all times. The most recent advice is that you should not wash out your whole chickens. You will be cooking it to a high enough temperature for a long enough time to render any bacteria inactive (dead!) and if you wash it in your sink, you may get cross contamination unless you are very careful. 

So, carefully remove the chicken from its wrapping, leaving as much of the containing bags intact as you can. Taking precautions to keep the whole chicken from dripping, place it in your cooking vessel of choice.

The Easiest Way, Slow Cooker

One whole chicken 4 to 6 lbs. (still bagged)
1 onion—skinned and cut into 2 inch pieces
2 garlic cloves, skin removed whole
3 ribs celery, cut into 2 inch pieces
3 strips bacon cut into 2 inch pieces
2 cups white wine
1 to 2 cups water

In heavy skillet, cook bacon on medium heat until it is soft cooked. Add onion, whole garlic cloves and celery to skillet. Stir around until onion begins to turn golden brown. Add white wine, let boil a while to drive off alcohol. Stir around the skillet with a spoon or other tool to loosen and scrape up any brown bits left from the bacon and vegetables. Transfer the contents of the skillet to the slow cooker.

Put on your gloves, open up the bag and carefully transfer the whole chicken to the slow cooker, placing it on top of the veggies. Now stick your gloved hand into the cavity of the chicken to remove any parts the packers have put in there. If there is a liver, remove it, to cook separately (fried in some bacon grease, mmm). Necks, gizzards, hearts etc. can be placed in the cooking liquid. Now remove your gloves and WASH YOUR HANDS. Do not stir, but carefully spoon some of the liquid over the chicken.  There should be 2 to 3 inches of liquid in the slow cooker, if not add a little water. Put on the lid, set the cooker to high, cook 3-4 hours. Of course large chickens will take longer than small ones.

When the chicken is done, remove the bird and larger veggie pieces to a platter, cover until ready to serve. Place the liquid in a pot and boil gently until it reduces as much as you want it to. It will reduce more quickly in a wide pan than a narrow one. Spoon some of the sauce over the bird and pass the rest in a bowl with a spoon or ladle. 

The Next Easiest Way—Roast in the Oven

This is also very easy, but requires a bit more watching. It is in some ways the most satisfactory, because a roasted chicken makes the best stock.

Ingredients and Supplies
One whole chicken 4 to 6 pounds (still bagged)
a shallow roasting pan (sides not over 3 inches high) But use whatever you have.

6 to 8 whole carrots, or a mix of carrots and celery, Cut off ends, but leave whole (or you can use a roasting rack, and forget the veg.)
2 Tablespoons Butter
an instant read thermometer (essential—really)
Salt and pepper and/or a bit of a good spice mix

Lower the oven rack to the lower third of your oven. . Heat your oven to 400º

Line your pan with non-stick aluminum foil (just makes everything easier).

Either place your veg in the bottom of the roasting pan or place your roasting rack in and forget the veg. Now put on your gloves, get out your chicken, place it on the bed of veg or roasting rack, remove any pieces in the cavity (save in your stew pot for later, put some water in and simmer for a good while.) 

Remove your gloves, discard and WASH YOUR HANDS. Place the bird in the hot oven. Let cook for 20 minutes. During this time, melt the butter, then add the salt, pepper and any other spices to the melted butter. After 20 minutes remove the bird and turn the oven down to 325º. If you have a pastry brush or some such thing use it to spread the butter mixture over the bird, concentrating on the breast, but spreading it around. Now return the bird to the oven. Let roast for 30 minutes.

Remove again and baste with pan drippings, or prepare more butter. Return to oven (turning the pan around so the other side of the bird is to the front.) Let roast another 30 minutes. Now take the bird out and take its temperature. The thermometer should read 160º in the thickest part of the breast and 165º in the inner thigh. If those temps have not been reached, baste and return to oven, turning again. Because the breast is leaner and cooks faster, you may have to put a foil tent over the breast to get the right temps. The bird should have only clear juices when you cut it open.

The Trickiest, but really good especially if you are a fan of crisp skin: The Barbie

Best if you have a gas powered grill – possible with charcoal but much harder. For this method the trick is to use indirect heat. You will need both an instant read and an oven thermometer. Prepare your grill by preheating and brushing the grates. Apply oil only on one side, the side where your bird will rest. Prepare the bird as in the roasted chicken method. Use the oven thermometer to determine when the covered temperature reaches 400º or so. Now turn off the heat on one side of your grill and place the bird on the unheated side. Try  to keep the temp around 400º for 15 to 20 minutes. Then reduce the flame and proceed as for the oven roast. It is quite a lot harder to keep the temperature under control. So baste and test your bird from time to time.

Whatever you do don’t throw away your chicken carcass. Take off as much meat as you can, then break up the carcass and put it in your stew pot. Let it simmer as long as you can, covered with water and with some veg and herbs added. Strain, put in a bowl in the fridge over night, scrape off the fat and make soup right now, or freeze for later.

Bonus: Here's an authentic South Indian Chicken Curry recipe. Believe me, it doesn’t get more real than this, which takes cooking from scratch to a whole new level: 

Need more chicken-y inspiration? Check out our Pinterest Board!