When whole chickens are on sale, I usually buy three of them, and I am cooking just for myself. I roast two of them at the same time, seasoned differently in the same pan. Only one pan to clean, eating one during the next few days. The other one I bone and freeze the meat in baggies to use for casseroles, salads, tacos or the like as I desire. The meat defrosts really quickly. The third chicken goes into a stockpot or crock pot and makes broth, some of which is turned into a yummy soup right then, and some of which is frozen as clear stock in small quantities for later uses. The meat is either added to the soup or also frozen for casseroles!
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