Cooking a whole chicken is cheaper than using pre-cuts, but it used to intimidate me because I like quick and easy. Then I discovered the crock-pot. Now, I toss a whole chicken in and forget it. After 8 hours, the meat falls off on its own so cleaning it is a snap. With only 5 minutes of messiness, I have a Pyrex of chicken meat ready to use and a bag of scraps for the freezer until I make stock.

If I'm ambitious, I throw it in a pot pie. If I'm lazy, it'll go in grilled cheese for extra protein. Sometimes, when I feel winter acutely, I go the middle road and use it in classic comfort soup: carrot shavings, water, onion, rosemary, salt/pepper, and some golden raisins for a touch of sweetness.