Chicken - Use every last drop!

Just Cluckin' around... One whole chicken gives so much. Roasted 1/2 chicken, two 1/4's in different marinades. When cutting up the chicken I saved the extra skin trimmed off and fried them (can eat like chicharrones if desired, strained the grease to get pure chicken fat for future frying. Have the roasted bones to now add water, seasoning and veggie scraps to make stock.