Here’s why i buy whole chicken (and you should too!)

By Alex Chung
Writer for Pro Home Cooks

If you are like most home cooks out there, you are most likely buying chicken that has been cut up and prepped for you at the grocery store. However, I’m here to inspire you to buy a whole chicken instead because you can do so much more with a whole chicken than just roast it for a sunday dinner. Plus, it will last you way longer making it much more cost effective in the long run!

With just one whole chicken you get 2 breasts, 2 thighs, 2 wings, and 1 delicious carcass and all you need to know is how to butcher a chicken. So, in this video I’m going to teach you just how to do that so you’ll be able to save some pieces for later meals! I’m also going to show you how to properly cook up a chicken breast, a delicious chicken stock to save for whenever you need, some chicken schmaltz, and my all time favorite bonus of getting a whole chicken… some crispy chicken skin. There are so many endless possibilities on what to make when you have a whole chicken and I’m here to inspire you to do just that! Click here to see the full video here.

Homemade Roasted Chicken Stock


  • 1 chicken carcass

  • 1 tablespoon of oil

  • 1 teaspoon of salt

  • 1 teaspoon of cracked black pepper

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1 star anise

  • 4 -5 cardamom pods

  • 1 cinnamon stick

  • 1 teaspoon szechuan peppercorns

  • 5 slices of ginger

  • Enough water to cover


  1. Preheat your oven to 400 degrees fahrenheit.

  2. Place your chicken carcass on a baking tray lined with a silicone mat. Give it a drizzle of oil and a sprinkle of salt and pepper. Roast for 35 – 45 minutes.

  3. Transfer the roasted chicken carcass into an instant pot and add in 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 star anise, 4 -5 cardamom pods, 1 cinnamon stick, 1 teaspoon szechuan peppercorns, 5 slices of ginger, and enough water to cover everything.

  4. Slow cook for 5 – 18 hours. Once it’s done, drain everything off and save into containers and freeze. Use for when you want chicken stock!

Crispy Chicken Skin & Shmaltz


  • Leftover Chicken skin


  1. Using any chicken skin that you don’t need in your dishes cut them into 1 inch pieces using kitchen shears.

  2. Add them to a skillet and render out the chicken fat on medium heat.

  3. After some time, the skin which will start to crisp up and you will be left with a good amount of chicken fat aka shmaltz.

  4. Place the crispy chicken skin onto a paper towel and pour the chicken fat into a small container to use for later.

  5. Sprinkle a little bit of salt onto the crispy skin and use as a garnish for dishes or eat as is.

Herb Citrus Dressing


  • Handful of scallion, cut into pieces

  • Handful of parsley, cut into smaller pieces

  • Handful of basil

  • 1 clove of garlic

  • 1 heaping tablespoon of honey

  • The juice of 2 lemons

  • ¼ cup of olive oil


  1. In a food processor add in the scallion, parsley, basil, garlic clove, honey, and the juice of 2 lemons. Blend until the larger pieces have broken down and then begin slowly streaming in olive oil to emulsify.

  2. Place into a jar and save for a salad!

Mike G’s Cobb Salad


  • 1 chicken breast, skin on

  • 2 cups of chopped lettuce

  • 1 cup of shredded cabbage

  • 1 tomato, diced

  • 2 cucumber, diced

  • 2 hard boiled eggs

  • ¼ cup of crumbled feta cheese

  • 1 avocados, diced

  • 2 tablespoon of Herb Citrus Dressing


  1. Begin by separating the tenderloin from the chicken breast and then pound the thicker side of the chicken breast to ensure even cooking.

  2. Sprinkle on some salt and pepper and place onto a paper towel to absorb any of the extra moisture that comes out.

  3. Meanwhile, add about 1 tablespoon of oil to a pan and bring to medium high heat. Place the chicken breast skin side down and cook for 3 – 5 minutes per side.

  4. Take out of the pan and onto a plate. Cover with foil to let the residual heat continue cooking the chicken and so that it reabsorb all its juices.

  5. Meanwhile, in a large bowl add in 2 cups of chopped lettuce, 1 cup of shredded cabbage, 1 diced tomato, 2 diced cucumber, 2 diced up hard boiled eggs, and ¼ cup of crumbled feta cheese. Toss to combine and save what you aren’t going to eat for dinner or the next day.

  6. For the portion that you will be eating add in your more perishable items like some chopped avocados and 2 tablespoon of your herb citrus dressing. Toss to combine and top with sliced chicken breast. Eat immediately!

By Alex Chung
Senior Food Writer at Pro Home Cooks
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