Grilled Chicken.

I wanted something easy to fix for supper and something which would feed plenty. (Come mealtimes, I seem to have more mouths here than just my own.)

I am happily cleaning out my freezer. I found a hen.

$2.56 for 4.34 pounds. That's just $0.58986175115207373271889400921659/pound. How's that for Sandy Math?

Mr. Hawthorne cut down the breast bone ...

... and split open the chickie so it would lie flat on the grill.

Beau's nose is working overtime.

I also pulled out some split breasts. One hen is never enough for my 2 boys.

$2.67 for 3.47 pounds. Why, that's $0.76945244956772334293948126801153 a pound!

Mr. Hawthorne trimmed the split breasts and poured a little olive oil over top.

Ready for the grill. Mr. Hawthorne tended the grill while I made a mushroom, giblet gravy. Enoki and portabello mushrooms.

Rosie Hint #167: Before mincing garlic, run hot water over your knife. It helps keep the garlic from sticking.

Nicely minced garlic. The more you work the garlic, the stronger it will be.

Chop up some onions for the gravy.

Melt butter, add olive oil (I use Bertolli Extra Light.) and toss in trimmed giblets. (Take off any silverskin and tough pieces.)

Saute a few minutes ...

... then add in shrooms ...

... and more shrooms ... ... and garlic ... ... and onions.

Sprinkle in a bit of flour ...

... and cook about 2 minutes, stirring.

Slowly add in chicken stock, stirring, until you get the consistency you want.

Season with freshly ground salt and pepper.

Mr. Hawthorne slathered on his new favorite barbecue sauce, Sweet Baby Ray's over the split breasts.

The natives are restless. Serve with rice and mushroom giblet gravy and sweet corn on the cob.

Sorry the pictures are blurred, but the boys tore into this like a monkey on a cupcake. Like Rachael Ray on EVOO. Like Pauler Dean on buttah. Like Ina Garten on the good vanilla. Like Booby Flay on a chipotle pepper. Like Sandra Lee on a vodka bottle.

I set a lovely table, don't I?

This was some fine eats.