Thought of two (2) other ways. Will cook a pound of pasta in a 4 qt. sauce pan. I just break the pasta in half. Less water and cooks faster. Second way was new windows, blown in insulation in the roof above the kitchen, and new duct work for the hood. Huge difference in the gas bill.
!) LED lights in kitchen. Have around 15 cans in the ceiling. One (1) LED = about 6 of the old lights. 2) Pressure cooker 3) Induction hot plate 4) One (1) pot dinners 4) If I'm going to roast one (1) chicken in the oven, might as well roast four (4). My record for roasing chickens in the oven is nine (9).
Agree with the others concerning using a pressure cooker. Making more an efficient quality concentrated stock than ever. Roughly 1 hr on high pressure and slow / natural release.
I dry brine chicken for two (2) days in the fridge. Roast in my oven in the vertical position. (see above post) Similar temp and process of roasting twice. Can roast up to eight (8) chickens at once this way. Will admit though, the skin in the video is better than mine. Always afraid of burning the skin.