David Livingston wrote:Ok this my own personal take on this their are specific recipes out there for most bits of chicken
Like the feet ( Chinese ) and the neck ( French ) but for myself there are far too much faff and bother as there are only two of us and one chicken at a time
So I ditch the head and feet and the alimentry tract retaining the heart lungs and liver plus I detach the neck .
I roast the bird with stuffing ( sage and onion ) two meals take the white meat left and make a curry( two meals ) then boil the left over carcass take off any meat left for chicken casserole two meals and stock left bits of meal after picking over the bones plus chopped up liver heart etc goes to make a soup so that's another two meals
Making eight meals
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