Do you know what ‘spatchcocking’ is? Take a whole chicken and, using meat shears, snip out the backbone, cutting up each side. This allows you to open up the carcass flat. You can also pull out that piece of cartilage in the breast if you like. Works great for grilling the entire chicken, or for smoking in a smoker.
I like to make my own bone broth. But I do buy the 32oz containers of both chicken and beef broth if its organic.