How to get 10 Meals for 4 People from 3 Chickens!
Another great set of hints collected by my mother. Her FYI series. This is what she did when we were kids.
Process all three chickens at the same time by cutting off the wings and leg/thigh portion at the joint, leaving a whole breast attached to a large backbone. Cut along the ribcage of the breast until the joints are found where the breast meets the backbone, and then cut through to separate them, yielding a large backbone for stock, plus a whole breast.
3 - Make three packages: each containing two wings (minus the wing tips), two thighs and two drumsticks and place in freezer bags. The wing/leg/thigh combinations (six meaty pieces) are enough for three weekday dinners, such as roast chicken accompanied by baked potatoes and vegetables or chicken cacciatore over pasta.
3 - Make broth: with the backbones, wing tips, necks and gizzards from all three chickens and one of the whole breasts in a large stock pot. This chicken broth yields one meal of chicken noodle soup with meat removed from the backbones. Plus, you'll get enough broth for two additional hearty soups, like pasta and beans or wedding soup,
2 - and enough meat for two entrees made with gravy, etc.
2 - The two remaining whole breasts can be split and frozen for use in stir-fry and casseroles, for fajitas or a topping on a tossed salad.