How to use chicken parts economically

In choosing a recipe, consider the age of the chicken. Birds (younger than 6 months) are ideal for roasting, grilling or sautéing. Older chickens are tougher but have a flavor not found in young chickens. If gently braised or poached with vegetables and seasonings, chicken retains its flavor. The liquid can be used as soup, stock/sauce. The giblets are nutritious and full of flavor. Use them as stuffing or to add flavor to sauce or as ingredients in making soup. Store unused portions properly by wrapping each part individually.