Two whole chickens? Excellent problem to have 😄
Here are smart, no-waste, delicious ways to handle them—pick your vibe.
Option 1: Roast Both, Eat All Week (Comfort King 👑)
Simple Roast Method
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Salt, pepper, olive oil
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Stuff with lemon + garlic + herbs
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Roast at 200°C / 400°F for ~1 hour (until juices run clear)
Then use the leftovers for:
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Chicken soup or bone broth
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Sandwiches & wraps
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Salads
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Pasta, risotto, fried rice
Bonus: roast once, eat 5–6 meals.
Option 2: One Roast, One Breakdown (Chef Energy 🔪)
Chicken #1 – Roast Whole
Sunday dinner classic.
Chicken #2 – Cut into parts
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Breasts → stir-fry, schnitzel, curry
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Thighs/legs → braise, grill, bake
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Carcass → stock
Maximum flexibility.
Option 3: Both for Soup & Stock (Cozy, Healing 🫶)
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Simmer both chickens with onion, carrot, celery, garlic
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Shred meat back into broth
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Freeze portions
You get:
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Comfort food now
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Future you saying “thank you”
Option 4: One Now, One Later (Low Effort Win)
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Freeze one whole chicken (raw) if you won’t cook it in 1–2 days
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Cook the other however you like
Whole chickens freeze beautifully.
Option 5: Batch Cooking Plan (Very Efficient Brain 🧠)
From two chickens you can get:
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2–3 dinners
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1 big pot of soup
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Stock for sauces
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Fat for cooking (schmaltz!)
Nothing wasted. Zero regrets.
If you want, tell me:
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How many people you’re feeding
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Oven, stovetop, or slow cooker
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Quick meals or weekend project