Never buy chicken parts (breasts, wings) when you can buy the whole thing and make more meals from it, for pennies on the pound.
Forget about fancy butchering: using strong kitchen shears, cut the chicken up the breast bone, up the back bone, and then cut those halves in half again.
Cut off wings and legs, and you have the kind of pieces that you’d pay big bucks for.
A large whole chicken is amazingly economical. It will give enough meat for about 8 portions, or you can serve 4 people and have plenty of leftovers for sandwiches, salads and other dishes.
