I’m not sure if this is helpful to any kitchen novices, but here’s a quick overview of how I make the most of the 10# bags of leg quarters. You could do this with most any cheap bone-in poultry.
These are seconds from a local poultry producer that does small flock, sustainable farming. Since about half their products are organic, I’m guessing some of these are too. The price is up a bit right now, so $1.30 / pound (American). You can see the package in the background of the next picture. I had 2/ 10 pound bags like that.
I peeled the skin off all but the ones I wanted to roast. I made “chicken chips” with the skin.
All the skinless ones went in a stockpot with just a bay leaf.
I cooked the chicken until it was tender, and then pulled it off the bone and onto a parchment-lined baking sheet. I put the bones back in the pot.
I froze the chicken chunks, broke them up and bagged them for quick meals. My college kiddo and one of her roommates are celiac, so this is quick protein for them since they need to scratch cook almost everything.
In the meantime, I roasted the 6 quarters for meals later in the week.
After about 6 hours I strained, cooled, and put away the broth overnight in a large metal bowl. In the morning I skimmed the fat and added it to the rendered fat from the chicken chips. I got about 3 of these:
I use them in about 2-3 weeks. (I don’t generally buy butter). If I get ahead of myself, I freeze a couple. Freeze with the lid off. If it expands too much, it will break the jar. Then I packed the broth- mostly for my uncle who has multiple health issues. I cook it down like a “glacé”, so a little goes a long way.