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I think a whole chicken would have a lot of waste, unless you're using the carcass for broth. I think I'd get far more meat off chicken breast or thighs for $1 a pound. As I understand it, the breast has the most meat, then the thighs, but the meat yield from the legs and wings is fairly small, almost a third of what you can get from the breasts and thighs.

All in how you look at it, I guess. A small whole 4-lb chicken for $3.00 is cheap, we figure, for two of us. When she roasts it, she eats white and I eat dark, usually, but then a lot of leftovers go into the pot pies later plus some more for sandwiches or snacks.

Whatever works! In fact, we'll enjoy one this noon! (We usually eat our larger meal at noon. Cheaper that way if you go out, but also better for our digestion if we avoid big evening meals.)

Have a nice Sunday!

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