Using a 5# chicken from Bales Farm, Aliceson Bales (owner) shares her ideas how to make a whole chicken last for a few meals:
Begin by spatch-cocking the chicken. This is a super easy process and allows the chicken to sit flat in the pan as well as roast evenly and quickly. I put the chicken in a cast iron skillet with some melted butter and fresh herbs (whatever I have on hand), then roast at 350 degrees for an hour. That's it. It is so easy.
Once the chicken is done I slice the breasts for the first family meal. The hubs usually eats the wings and a drumstick as well. After the chicken is cool and I'm cleaning the kitchen (because that's what all moms do after supper, right? I mean, really, who's helping with the clean up?), I pull all the meat off the bones and put in a zip-loc bag and the bones in another.
The next family meal is pasta with veggies and chicken which always gives us leftovers for lunch.
The next time I use the leftover chicken I make the vintage Poppy seed chicken casserole from Southern Living (it's in the cooking Bible we all got as a wedding gift) and we get three family meals from it. Three.
Then we have enough pulled chicken for nachos for another family meal and 2 sandwiches for lunch.
I make bone broth using water, bones and a tablespoon of organic apple cider vinegar to bring out the collagen in the bones (which they swear is like natural Botox) and the hubs and I drink for lunch until we are sick of it and I freeze it to put with soups in the fall and winter.
If you're counting that's SIX FAMILY (of 3) MEALS for supper, three lunches and bone broth for days and days and days which will still leave you with enough broth to use in soups. That's what you get with one chicken and an hour of roasting with less than ten minutes' prep time for each additional meal.