Posting this in case some find it useful. Also because I’m delighted to have come up with another useful variation.
I will only buy free range chicken, and buying it in pieces is expensive. So every so often, I buy a whole free range chook, from which I get at least a dozen meals, sometimes more.
The legs and wings make two meals. I usually make a ginger/soy/honey marinaded slow cooked thing with noodles and veg. Tonight I did a baked thing with cream/zucchini/mushrooms/rice instead.
The thighs make two meals. My standard is a cacciatore variant
The breasts make about 4 serves. I usually do satay or curry but random pasta sauces are also good.
Then the new thought was- instead of just making stock from the resulting carcass, steam the meaty carcass for half a hour. I put thyme and bay in the steaming water. Let this cool, strip the carcass and one gets about a cup of cooked chicken, useful for sandwiches, pasta, pizza etc. Say another two meals. If you have inexpensive white wine, use that for all or half of the steaming water. Either way, the resulting water is a rich stock.
The steaming water counts as stock, then one can boil the bones(including the any of the other bones you haven’t already boiled) for more stock. Say ~1L stock that will make 4 serves of soup.
Montjoye Makkinstuff 