The bones go in a crockpot with a gallon of water, any extra parts that came with the chicken, bay leaves, ginger, onions, celery, herbs, peppercorns and vinegar to make a wonderful rich stock. This stock is later used to make a nice chicken soup like my progressive soup or chicken chili and some for drinking plain. When I strain the stock, 24 hours later, I let the bones cool slightly and pull off all the little shreds in the nooks and crannies that I missed the first time. This meat will be super tender and in small pieces. I also break up the organs and mix them into this boiled chicken. I use this meat with sautéed onions, peppers and navy beans (cooked in stock) seasoned with my favorite taco spices for yummy taco salads.
I do a second batch of stock with the same bones. This time I put them in the crock pot with a gallon of water and vinegar and cook on low for 24 hours. I add the veggies, herbs and spices and cook for another 12 to 24 hours. This stock is less rich in flavor, but it is still rich in minerals. By midweek, this stock is ready to make a big pot of carrot soup, which in efforts to get more stock into my kids, has become a breakfast time routine.
The chicken meat that is still in my fridge is used cold on a salad for lunch early in the week. I make a large batch of soup, chicken curry, enchiladas, chicken pot pie or another chicken creation, which we eat for dinner midweek. Usually, there is enough to freeze or eat as leftovers the next night. If it won’t stretch for two full meals, I divide it up for the kids to take for lunch.
The most nutrient dense parts of animals are the ones that typically go to waste in modern American culture. I buy free range birds and can easily justify the cost when I am making use of every last bit!