@James,
Yeah, I gotta agree with you about the crispy skin. Nuttin better!
As for which is better, meh. Because it is more cost effective, we buy whole birds. Then we either cut them up into individual pieces or roast it whole.
Then save the bones and make stock.
I was at the grocery store the other day. They are now selling “Chicken Bone Stock.”
Dont recall the price, but I be willing to bet that container (it was a box about 32oz) of stock would be dang close to the price of a whole chicken.
