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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 7, 2011)
grip Page 20 ^Jortlanh (Dbserttf r December 7, 2011 SAFEWAY ( Whole Roasted Chicken Ingredients • 2 teaspoons salt • 1 teaspoon w hite sugar F EATING FT I ‘I Rancher’s Reserve’ Boneless Beef Bottom Round Roast ■ F lb 1 1 ■ / i l l fa R E i d a y Only Offer valid this Friday. December 9th only w ith Club Card. j T t i i J fjiB U Y ls n l I L B ril 1 t V r 1 Eating Right’ Boneless Skinless Chicken Breasts, E Or Boneless B e ef Ch uck Cross R ib R oast Tenders, Thin Sliced or Thighs. : EQUALOR LESSER VALUE Club Price 1 ? i U 11 K I KM i l l j LÏ Pork Loin Center Cut Chops Rancher’s Reserve® Boneless Beef London Broil B o n e-ln . E x tre m e Value Pack Extreme Value Pack. Signature Cafe* ( Pieu Fried or All Natural Chiden 2 Each Breasts Thighs, Dnimtïlii 1 Wings Or 52-02 Deli Smoked Sausage SAVE up to u n » • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/8 teaspoon ground nutmeg • 1/8 teaspoon ground cinnamon • 1 (4 pound) whole chicken • 5 cloves garlic, crushed | * .18^ 'i|l| ¿d| D irections 1. In a bow l, m ix the salt, sugar, cloves, allspice, nutm eg, and cinnam on. R ub the chicken w ith the m ixture. C o v er chicken, and place in the refrig erato r for 24 hours. 2. P reheat oven to 5 00 degrees F (260 degrees C). 3. S tu ff the chicken cavity w ith the garlic. Place the chicken, breast side dow n, on a rack in a roasting pan. 4. R oast 15 m inutes in the preheated oven. R educe heat to 450 degrees F (230 degrees C ), and continue roasting 15 m inutes. B aste chicken w ith pan drippings, reduce heat to 425 degrees F (220 degrees C ), and continue roasting 30 m inutes, to an internal tem perature o f 180 degrees F (85 degrees C). Let stand 20 m inutes before serving. C lub Price ■ .Vo'S»"*” ,„d Uit»' waterfront BISTRO* Large Cooked Shrimp 8-lb. Bag Navel Oranges 31 to 4 0 -c t. Or Ju m b o R aw Shrim p, 21 to 2 5 - c t . $ 8 9 9 lb F roaen/thaw ed Club Price SAVE up to $ 3 .0 0 ea Club Price Pistachios 2 0 -o r bags SAVE up to $3.99 ea. S afew ay Kitchens W heat Breads 22-M 100% Whole or Crushed Wheat SAVE up to 5 0 ( B a rtle tt, Bose or 0 'Anjou Pears Fresh Express C om plete Salads SAVE up to $ 1 .0 0 lb 6 4 » 138-« Seetsc «net« Chicken Stock CM f r a {200 m . SAW«t)l2.5Bl»2 Safeway SELECT* Marinated Meats idWN »»WesV« 4fe99«E DWlXunoifteSw Vnmp Hnç. Í5.00 »* fiorw. Doritos rmny pean 12-hck Pepsi, 7-UP or S-PacKPopsi Doritos Tortilla Chips Ragii Pasta Sauce 12-or cans« 24-ot Somes Sendee van«« Plus deposit et Oregon SAVE « I o $13 98 on 4 11 t o i l 5-or. Selected varieties SAVE up to $ 4 2 9 on 2 varieties Club Price $1 25 ea SAVE up to $4 16 on 4 Jimmy Dean Breakfast Sausage Roll 16 to 2 4 « Selected PURACEU. 2-lb. Regular. «rffsAM Safeway SELECT* Artisan Tiramisu Bar Cake M ) X <, M a tc h 22.5-oz. SAVE up to $7 99 Tillam ook Chunk Cheese D uracell B atteries 3 2 - « Selected varieties AA or AAA 8 to 10-ct., C o r D 4 - c t o r 9 V o lt2 -c t. Limit 2 SAVE up to $ 7 9 9 on 2 “C S Cupcake, Columbia-Crest Estate or Eola Hills 750-ml Selected vanetals Single Bottle Price: $7.99 ea S •tor ' c -W S j Tri$CUIt|j >4 £ M a tc h S a le ! all laundry Detergent I ® « 2 x hqud. Seteod vaneoes SAVE up to $499 R eward points See updated terms and conditions at'Safeway rom U 1 1 1 1 V I K Gas R ew ard Points G ift Cards Earn t Z K B ™ i U K I U w to THOR m t l f e sat U sun l a mon >03« liqui Wected varieties SAVE«»«» Safeway Fabric Softener Up to S1 off per gallon! S Safeway Fabric Softener 240-ct Sneed Sekeed orietes SAVE«»«» l U ru e s Prices o n this p a g e a re e ffe c tiv e W e d n e s d a y , D e c e m b e r 7 t h r u T u e s d a y , D e c e m b e r 13. 2 0 1 1 ALL L IM IT S ARE PER H O U S E H O L D , PER D A Y Selection varies b y store. ? *** i L are * e* lesdaV December 7 thru Tuesday December 13. 2011 m a» Sateway stores in Oregon (except Milton Freewater) and S W Washington stores serving Wahkiakum u w iilr, Clark Skamania and I Wtekitat Q ju n b » Jems offered for sate are not available to other dealers or wholesalers Sales of products containing ephedrine, pseudoephedrine or phenytpropanotan’ine limited by law Quantity rights reserved SOME ADVERTISNG ITEMS MAY NOT BE AVAILABLE IN ALL STORES Some advertised prices may be even lower m some stores On Buy One Get One Free I'BOGO”) offers customer mus! pixchase the firslitem to receive the second item free B0G0 offers are not 1/2 price sales If only a single Hern purchased the regular price applies Manufacturers' coupons may he used on an na — not on free Items I knit one coupon per purchased Tern Customer will be responsible lor tax and deposits as required by law on the purchased and free items No liquor sales in excess P 0 - 0 I of 52 gallons No ixxxx sale» tor resale Liquor sales al licensed Safeway stores only O 2011 Safeway Inc Availability of items may vary by store. Online ano In store prices, discounts and offers may drffer A step-by-step tutorial fo r making a kitchen staple. Chicken stock is a base fo r soups and sauces, and a builder offlavor and richness in rice dishes, stews, and pastas. 1. T o m ake basic chicken stock, w e used the bones o f tw o chickens, w ater, 2 m edium onions, 2 m edium carrots, 2 stalks celery, 15 w hole black peppercorns, and a bay leaf. T his yields about 2 quarts o f stock. 2. R em ove as m uch fat from the chicken bones as possible. D on't w orry about getting it all; you'll skim o ff the rem aining fat before the stock is finished. 3. Place the bones in a large stockpot and add w ater to cover. B ring the w ater to a near-boil, and im m ediately reduce the heat to low. C oo k in g at a low sim m er ensures a clear g o lden stock. 4. W hile the w ater is heating, chop the vegetables. Since they'll be discard ed after flavoring the stock, they don't need to be bite- sized: q u arter the onions or cut them in large chunks. 5. Peel and trim the ends o ff the carrots. C ut them in thirds or co arsely chop. 6. You can add the entire celery stalk, leaves and all—ju s t be sure to clean the leaves thoroughly. C ut the celery into chunks. 7. C om bine the chopped veggies, p eppercorns, and bay le af in a bow l. 8. C h eck the sim m ering stock: a layer o f fat w ill have risen to the surface. 9. U se a ladle o r sk im m er to strain o ff the fat. 10. A fter the stock has sim m ered for about 1 hour and 15 m inutes, add the vegetables to the pot. B ring the stock back to a sim m er
