Whole Chicken
I'm currently making out my grocery list and my local grocery store is having a sale on whole chickens. I have never cooked with one of these before, but have heard that it can save money if you do. I was still a little hesitant about buying it because I was unsure how exactly to cut it up until my DH told me that he knew how (turns out he worked for an iviseration (sp?) plant when he was younger). If I do this I am hoping that I can use the pieces in my regular cooking. I normally pick recipes that have boneless skinless as the ingredient. I would think that it really wouldn't matter that much if I used the meat from a thigh or leg or whatever, would it? Or should I try to stick to recipes that are bone in? Also, on the average how much meat in lbs. do you think could be taken off a 3-4 lb. whole chicken?
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