Save on Groceries with Whole Chickens

Welcome to my cozy kitchen! Let’s talk about a problem many of us are having these days–the grocery bill. We’re looking for ways to save on the weekly grocery budget, while still serving our families delicious, homecooked meals. What to do?

Introducing…the humble whole chicken. This little guy will help you meet your grocery budget goals, while keeping your family fed and happy. You will be the master of your kitchen and your budget! 

Why Whole Chickens?

Buying whole chickens may seem intimidating at first, especially if you’re used to the convenience of pre-packaged cuts. But if you’re looking for ways to save on groceries, whole chickens are worth a try.

I bought two whole chickens on sale for $0.89 per pound, a very reasonable price. They weighed 6.53 and 5.41 pounds, and the total cost was $10.63. A whole chicken often costs significantly less per pound compared to individual parts especially when bought on sale. By purchasing the whole bird, you’re maximizing your purchase, making use of every part, and minimizing waste. This price difference can add up significantly over time.

The big savings come when you use cooked, cubed chicken in things like soup, casseroles, or a stir-fry. For example, if I use the cooked chicken to make Chicken Pot Pie, I will use 2 cups of chicken and have a main dish that provides 5 to 6 hearty servings. Since the protein (meat) is often the most expensive part of a main dish recipe, finding ways to stretch it is a big help to the budget.

How to Roast Whole Chickens

I’m sharing my favorite way to make roast chicken. Not only does this fill your home with mouthwatering aromas, but it also sets the stage for multiple meals. There are so many things you can do with cooked chicken.

I find the best way is to roast chicken is to put in in my stainless steel roaster. You could roast a single chicken, but my roaster will easily hold two. If I’m going to heat up my oven, I might as well do two at a time.

Here’s a simple recipe to get you started:

Roast Chicken

You’ll need:

• 1 teaspoon salt
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1 teaspoon parsley
• 1/2 teaspoon oregano
• 2 whole chickens, 5-6 pounds each

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Mix the seasonings together. Don’t be shy; this is where you add your personal flair. Like garlic? Add a little more. Want a spicy kick? Add some cayenne powder.
3. Rub the spice mix over the chicken, being sure to get some on the inside.
4. Place the chicken in a roasting pan, and pop it in the oven, covered, for one hour. I cook my chickens breast-side down to keep it from drying out.
5. When the hour is up, uncover the chicken and bake for another 30-45 minutes.
6. Check the internal temperature with a meat thermometer; it should reach 165°F (75°C) in the thickest part of the thigh.
7. Once roasted, let the chicken rest for about 10 minutes. This resting period lets the juices redistribute, making for a juicier chicken.

Portioning & Freezing

Now comes the fun part—portioning your chicken. Once cooled, carve the meat off the bones. You can separate out the dark meat and the breast meat if you like. I usually put it all together. Take your time and get as much of the meat as you can off the bones.

I suggest dividing the meat into 2-cup portions. This is about the right amount for many recipes. I put each portion into a freezer bag. Each portion can be used for a variety of meals and frozen for up to three months. This simple step ensures you have ready-to-use, home-cooked chicken on hand for those busy nights.

Making Broth

Don’t toss those bones! They hold the key to a rich, flavorful broth. Making broth is not only economical but also an excellent way to add depth to your dishes. If this is your first time making homemade chicken broth, don’t be intimidated. It’s a simple process. 

1. Place the bones in a large stock pot. Alternatively, you can use your slow cooker. 
2. Add water until the bones are completely submerged.
3. Add a splash of apple cider vinegar. Not much, just a splash. This helps draw the calcium from the bones, making your broth more nutritious. And since you use just a little, you do not taste the vinegar. 
4. Toss in some vegetables like carrots, celery, and onions, along with herbs and spices.
5. Simmer for several hours—the longer, the better. I usually put mine in the slow cooker and let it cook on low all day and all night. It is truly the best broth. 

6. When you’ve decided the broth has cooked long enough, strain out the bones and vegetables. Let the broth cool and then store it in the refrigerator. This allows the fat to come to the top so you can skim it off. This keeps your broth from being greasy.
7. Store the broth in the freezer in portioned containers. I freeze some in two-cup portions and some in 4-cup (1-quart) portions. I usually freeze it in freezer bags. Use it as a base for soups, stews, or even to cook grains like rice or quinoa for added flavor.

Meals to Make with Your Chicken and Broth

With your roasted chicken and homemade broth, the meal possibilities are endless. Here are some things we like to make:

• Wraps: These are the perfect quick dinner, or even an easy lunch.
• Chicken Pot Pie: This recipe is a family favorite!
• Chicken Stir-Fry: Quick, easy, and packed with vegetables. Use your portioned chicken, toss it in a pan with some soy sauce, and add your favorite veggies for a colorful, nutritious meal.
• Roast Chicken Dinner: We usually have this for dinner the day I cook the chickens. I serve the chicken with mashed potatoes and gravy, green beans, and biscuits. Comfort food for sure! 
• Chicken Salad: Perfect for lunch or a light dinner. Mix the chicken with a bit of mayonnaise, diced celery, and grapes for a refreshing twist.
• Chicken Quesadillas: Layer chicken, cheese, and salsa between tortillas, and cook until crispy. Serve with guacamole or sour cream.
• Hearty Chicken Soup: Use your broth as the base, add in some of your chicken, and throw in veggies and noodles for a comforting bowl of goodness.
• Chicken Fried Rice: A great way to use leftover rice. Sauté with chicken, peas, carrots, and soy sauce for a quick meal.
• Chile Verde: This recipe takes a bit of preparation (soaking and cooking the pinto beans), but it’s delicious.

Stretching Your Grocery Dollar

By now, you might be feeling a bit more empowered about tackling that grocery budget. But let’s take a moment to ponder—why does this approach work so well?

First, buying whole chickens encourages us to use the entire product, an important aspect when trying to save on groceries. Second, it encourages creativity in the kitchen. With a stash of cooked chicken and homemade broth, you can whip up a variety of meals in less time. And finally, there’s the satisfaction of knowing you’re providing wholesome, home-cooked meals for yourself and your family.

A Bit of Advice

Here are some tips to make this process even smoother:

• Plan Ahead: Align your meal planning with your grocery shopping. Knowing what meals you intend to make can help you maximize your whole chicken purchase.
• Wait for the Sale: Get the most for your money by purchasing your whole chickens when they go on sale.
• Keep a Recipe Journal: Document your favorite recipes and any adjustments you make. This can help streamline meal prep and keep things interesting.

The Reward

Cooking with whole chickens may require a little time and a bit more effort upfront, but the rewards are many. Not only are you saving money, but you’re also honing valuable cooking skills, reducing food waste, and providing nutritious meals. So, the next time you see a good deal on whole chickens, don’t just walk past them. Embrace the opportunity to stretch your grocery dollar further and enjoy a variety of delicious meals.

Until next time, happy cooking!

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