Serious question about buying whole chickens instead of cuts

I used to always buy boneless skinless chicken breasts. Thats what I grew up on. My mom never bought whole chickens. Then about 3 months ago I was at the grocery store and saw whole chickens were $1.29 a pound. The breasts were $4.99 a pound. Did the math in my head and grabbed a whole bird instead. Now I roast it on Sunday and pick the meat off. Got 3 meals out of one $7 chicken plus I boil the carcass for broth. That broth is way better than the boxed stuff. Has anyone else switched to whole chickens and actually stuck with it or was it too much work?

2 comments

2 Comments

johnson.daniel1mo ago

I've been doing exactly this for about 2 years now. The real game changer for me was finding out you can get two roasts out of one bird if you're careful with the knife. Take the legs and thighs off first and roast those separate from the breast and wings. Gives you a little variety in texture and cooking time.

margaret30428d agoMost Upvoted

Huh, I gotta disagree. I think breaking it down that way dries out the breast before the dark meat is done. I'd rather just cook the whole bird and let the dark meat come up to temp while the breast rests.