Chicken ROCKS. We buy the fryers in the 3-pack bag at Costco for $.89/lb., which works out to about $3.50 for a really big bird. Then I cut them in half, and we eat one half the first night and the other half the next night. Usually I serve the bird with a cup of basmati rice, which is about $.20 if you buy it in the big 20 lb. bags, and a green veggie. So we have dinner for two for two nights for about 5 bucks. I am the MASTER of chicken—I know about a zillion and a half ways to prepare it. Lately, I’ve been learning how to make it Indian style. I haven’t figured out how to make really good chicken tikka yet, but I’ve got tandoori chicken masala nailed perfectly. Try it sometime—it’s real easy. Just take the chicken, remove the skin, and make a few shallow slits in each piece with a sharp knife. Then sprinkle each piece with lime juice and salt, and set it aside for 15 minutes. Then mix the following: a quarter cup of plain nonfat yogurt, a tablespoon of tandoori chicken masala, a teaspoon of crushed ginger, and a teaspoon of crushed garlic. Marinate the pieces in this mix for at least 2 hours—overnight is way better. Bake uncovered in Corningware at 350 degrees for about an hour and fifteen minutes. You will love it—tastes just like the stuff at the Indian restaurant.