How to Make the Most out of a Whole Chicken

by Editorial Team | March 16th, 2020 | Cooking Basics

Chicken has to be one of the most versatile meats available and is also extremely good value for money. Not only can you make a vast array of delicious meals using one chicken, it’s a fabulous source of protein too. Here are some ideas on how to make the most out of a whole chicken.


Chicken fillets, when cooked correctly, are tender and juicy and can provide a tasty main ingredient for thousands of different dishes.

According to EU Poultry, a European wholesaler, chicken inner fillets by EUpoultry are one of their most popular products, not only because they are top quality, but because they have far less fat than the darker meats of a chicken, and contain more protein.

Whether you want to stuff with buffalo mozzarella, tomato, and basil and wrap in prosciutto ready for roasting, or cube and use in a Chinese stir fry, chicken fillets will not disappoint.


Chicken thighs are said to have more flavor than a chicken breast and more meat than a drumstick. They are also fairly inexpensive and so for many, are a popular choice.

Thighs work particularly well in curries, and recipes which involve slow cooking. When cooked perfectly, the meat should literally fall off the bone. 


There may be few things nicer than having the family round for Sunday dinner. Whilst roast beef is a popular choice, roast chicken is also a great all-rounder. 

Stuffing garlic butter under the skin of your chicken before roasting and sprinkling with your favorite herbs will create a tasty chicken dinner with crispy skin and a moist interior. Transfer the juices from your pan into a container and, once cooled slightly, remove the top layer and use the rest of the juices to make a chicken gravy.

Roasting the whole bird is a great way to use up all of the chicken and is sure to be a meal that everyone will enjoy.


After your roast dinner has been devoured, don’t throw the leftover carcass in the food waste. Another great way to get the most out of chicken is to use the bones to make stock. Stock can be used for soup and stews and is packed with far more flavor than you would ever get using a stock cube. 

There are lots of good recipes online, but it’s really simple to do. Just pop the skin, bones and any leftover meat in a pot with some veg, bring to the boil and simmer for a few hours.Strain, leave overnight and skim off any fat. Freezing in ice cube trays and pop a few into your next dish whenever needed.

If you have leftover chicken meat, use it to make a delicious chicken curry or make some tasty sandwiches for lunch the next day. Using all of the chicken will not only make your money go a bit further but may also push you to try new recipes and experiment a bit more.

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