21 hours ago, Margaret Pilgrim said:Agreed. Parts can get pricy. At my Asian super, wings are more expensive than breast. I roast a whole chicken for the two of us, keep enough breast for a sandwich for DH and turn the rest of the meaty carcass into broth.
Yes - even if I buy a rotisserie chicken (from the one place where the rotisserie chickens are edible and not blown up with sodium), I generally don't serve the chicken on the bone - I'll remove the meat and then use the carcass and bits, along with any other bits I might have in the freezer, to make some IP stock.
I'm lucky enough (depending on one's point of view) to live 2 minutes from Chinatown. Okay, in Chinatown. Many of the markets (and there are plenty) offer what they call old hens (skinny layers that had seen better days) at like 2 for $5 - they make a great stock addition.
