The best way to get your money's worth out of a bird: gently simmer whole with
veg and aromatics until the legs fall off, then use the stock to make soup
(famed for its healing properties), or a velouté (like a white sauce but
using stock instead of milk) which then forms the binding for a pie. Stage two is to pick the meat off the bones to make your pie filling, or
sarnies, or salads or whatever. Two meals in one.