I don't remember the unit price but in the early '50s my mother used to stuff and roast chickens including a pint of gravy for fifty cents over the price of the raw bird. One year, a good customer asked her to cook the family thanksgiving turkey and I think she had the nerve to ask a fee of five dollars to cook the thirty five pound bird - took the whole day in a metal "baby bath tub" and used a half cord of dry maple fire wood. THe next year they settled for two smaller birds and insisted that she take $50 for her trouble. Gerry :-)} London, Canada