Chicken

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Whole Chickens are Cheaper

There’s something about buying a whole chicken that just feels right. It’s practical, cost-effective, and gives you options. For half the price of a pack of boneless skinless parts, you get the whole bird—skin, bones, dark meat, white meat, and all the bits in between. It might seem like a small thing, but once you get used to it, you realize how much more you can do with one chicken versus a pack of pre-cut parts.

Some people are intimidated by the idea. I get that. A whole chicken can seem like a project if you’re not used to it. But honestly, if you’re comfortable with an oven, a grill, or even a stovetop, you’re more than capable of making it work. Roasting a chicken is one of the easiest things to do—and the payoff is huge. You get crispy skin, juicy meat, and a kitchen that smells like a place people want to hang out in.

And once you’re comfortable cooking it, you can take that chicken anywhere, flavor-wise. A lemon-thyme roast? Done. A spiced rub with cumin and paprika? Now you’ve got a North African vibe. Soy sauce, ginger, and sesame oil? Welcome to dinner, Asia. The same bird, cooked a dozen different ways, just by changing the seasoning and method. Roasting, grilling, sautéing, and frying are universal techniques—every culture has its version, and your kitchen can too.

What’s more, you’re not just getting one meal out of it. A roast chicken on Sunday can be chicken sandwiches on Monday, tacos on Tuesday, and soup by Wednesday. And when you’re done picking the meat off the bones, you’re not actually done. That carcass? It’s gold. Simmer it down with water, aromatics, and a little salt and pepper and you’ve got broth. Add some rice or noodles and a few vegetables, and now it’s soup. If you’ve got a dog? That carcass, stripped of bones and carefully prepped, can stretch into nutritious homemade dog food.

In our house, a whole chicken almost always gets spatchcocked and grilled over coals or roasted on a bed of onions. Then we use the leftover meat however we need to—salads, pasta, or just dipping cold pieces in mustard at midnight. I’m not saying the chicken becomes part of the family, but it does stick around a few days, and we’re better off for it.

So if you’re someone who’s trying to cook a little smarter, maybe stretch a few bucks, or just bring more flavor into your meals without making it complicated, start with a whole chicken. Learn how to handle it, play with the seasonings, and lean into the possibilities. You’ll get better food, better value, and a little more kitchen confidence every time you do.