How much of a chicken do you waste

She must have more money than sense.

I roast it, if it's a large one we then have it cold the next day then stirfry the next if there's any left.
In the winter I make stock from the carcase as well.

What a waste of a life. It’s bad enough some of the conditions these birds are kept in, but then for their meat to be wasted.
I think that too

When I had to throw out some bacon (which I rarely eat but DH likes it) I felt guilty thinking about the pig.

I use the bones for gravy or soup stock eat all the chicken and they don’t usually have giblets nowadays but if it does then I use all of them even prise all the meat of the neck
I could not throw all that meat away such a waste and I hate waste She has nor3 money than sense why not just buy breasts silly woman

I never buy a whole chicken, as we (3 adults in our house) only ever eat the breasts

My butcher saves any chicken skin that he is going to discard and I dry roast it. It's dead trendy nowadays.

I used to have a friend who told me that only common people ate chicken skin - upper class (which she was obvs!) leave it in a nice pile on the side of their plate!!

Mrs Bucket (aka my mum!) had a little wobble about that!

My little DGD would pinch it from your plate if she had half a chance!!

Teetime, when you make stock (or gravy) from meat and bones simply chill it in the fridge. The fat solidifies or semi solidifies on top of the jellified goodness and can then be easily removed leaving you with a fat free stock.
In the winter I use the fat to make bird food.

Most of the time it's just the two of us at the weekend, so we eat the breasts as our main meal, the thighs and drumsticks are eaten the following day, as stir fry/pasta/salad etc.
The carcass is then simmered with any veg I have until the bones almost dissolve, and every tiny morsel is picked off it. Stock is chilled in fridge, fat skimmed off, then frozen, bits of meat get mixed with stuffing and made into 'rissoles'!
I use every last little bit!

I’m glad I’m not alone, £2.80 each for 2 2kg chickens, they aren’t organic, but not the value ones, I don’t buy those would rather go without. I don’t make stock at this time of year, but I don’t waste any meat or the skin, the dog will eat very well tonight as well. She’s off her food at the moment, she’s a fussy eater and this heat is upsetting her tummy, so rice and chicken for her tonight.

For those who say they like the marinated thighs you buy for the bbq, try going on butchers sundries on amazon, you can buy the powder the shops use for a fraction of the price.

I put the stock in the fridge and the fat solidifies ,,then it can be lifted off in one piece

Like others I do not waste a shred of a whole chicken and I do much as they do.

gmelon. Once you have made chicken stock let it get cold. The fat will rise to the top and can be poured or scrapped off. You will be left with stock with little or no fat on or in it, which can be turned into soup or used as a base for casseroles, or as stock for cooking rice in risotto.

I never waste any part of a chicken. I don't understand those of you who don't like the skin, it is the best part along with the thighs and oysters. Soggy skin can be peeled off and crisped in a dry frying pan- delicious!
I copy a Jamie Oliver tip of placing slices of bread in the bottom of the roasting tin under pieces or a whole bird. They soak up the juices and the base crisps. I could eat the bread and leave the chicken to others!

Oooooh, I'd forgotten the oysters, sal! My BiL used to eat the Parson's Nose - a step too far in my opinion.

I wonder how old this wasteful person is? Our generation who grew up at a time of rationing have an inbuilt dislike of wasting food.

I like cooking and sometimes cook a chicken for OH, although I haven't eaten meat for more than thirty years. I do all the things that others have described, including making stock which I turn into cock-a-leekie soup or use in casseroles. My thirty-five year old chest freezer is very well used.

I don't think that DH has 'cottoned on' to the oysters shysal and kitty
As I usually cook dish up I regard them as the chef's treat

varian I agree - but even without experience of rationing you'd think they wouldn't want to waste food!

When we had chickens husband killed plucked gutted and jointed one.
Our dog and her friend had the head and feet as treats.
Don't be horrified: the guts etc were given back to the chickens, they loved them and fought over them.
We had the rest. Especially the livers which we froze until enough to make a pate.
Their meat wasn't as tender as bought chickens ( which I believe is made plump with water etc.) But had a much more gamey flavour.
I hardly buy any chickens here, especially if you know about the way they're reared and killed.

A chicken lasts a long time in this house! Day 1 Roast, Day 2 cold chicken breast salad, Day 3 chicken curry, Day 4 soup from the carcass. I find it impossible to imagine doing anything else. Why buy it and throw half of it away? Mad.

I don’t buy whole chickens so much these days but when I do I’m pretty much like everyone else - it all gets used one way or another.
I’ve been told that one day our oldest 2, home alone and at the teenage fridge foraging stage, happened upon a minuscule amount of left over chicken. They debated whether or not they should make a chicken sandwich. Apparently the conclusion was “we’d better not, knowing mum she’ll be planning to make a meal for us all out of that!”

When DD was a student in London and living in Lewisham, she used to pride herself on going to the market late on Saturday afternoon and buying, fruit, vegetables, meat at bargain prices to last the week. She had a fridge freezer in her flat and cooked and froze like pro.

When her DB, also a student, came to say he got so fed up at being told what a bargain every mouthful of food he ate was that he says he was reduced to insisting that he treat her to fish and chips one evening just to silence the litany that accompanied every meal.

We keep chickens for eggs and several times a year raise some for meat! My H kills them and I assure you nothing is wasted. We even eat the liver and heart and neck and the dogs have the rest of the offal and the heads and feet. It's criminal to waste food!!

Similar to Luckygirl. Day 1: Roast, Day 2: cold with salad, Day 3: pie with any remaining chipolatas/bacon, maybe mushrooms if it needs bulking out and the carcass is then cooked up for soup. The skin is cut into bits and put on the bird table for the blackbirds and rooks unless there is a dog staying when they share it.

I have paid nearly £12 for a free range chicken but it fed 8 adults and 4 children as a roast dinner, and then enough cold for all of us for salad the next day with a few slices of ham the next day. Then soup etc.

DH hates the sight of a carcass, so we very rarely have a whole chicken. I deal with the Christmas Turkey very quickly otherwise he will put it in the bin.

I wouldn't use already cooked chicken for a stir-fry, but it can easily be incorporated into a rice or pasta dish without seriously affecting the quality or – heaven forbid – eaten cold. I prefer to make chicken stock from raw chicken but will always use the carcass of a roasted chicken if I have one. Once the stock has cooked, let it cool, strain and put it in the refrigerator, then simply skim the fat off the top before freezing.