What to do with a cut apart chicken? I'm used to buying

roast it and eat it with your hands like a king

https://youtu.be/Hc0tanqsPVc

>>9421888
>carcass and wings
Use for chicken stock and sandwich / taco / enchilada / tortellini / ravioli meat. Bring water to a boil, add the carcass and wings, reduce to simmer and cook for 30 minutes. Then pull the wings and carcass out and strip all the meat and set aside. Toss the bones back in the pot and simmer for at least 3 hours.

>drumsticks
Use for a chicken curry.

>thighs
Use for chicken gumbo or jambalaya

Chicken salad sandwhiches, chicken quesadillas, chicken soup, fried chicken boneless bites, chicken spaghetti

>>9421888
A good old fashioned cast iron skillet fried chicken. And what the other anons suggested. You really can't go wrong when you have a whole chicken the possibilities are endless. You'll never go back to buying those pathetic, boring tiddays again

>>9421938
>chicken spaghetti
you just can't add the word "chicken" in front of other foods and call it a dish.

>>9421961
Well the correct term is chicken catiotore or however you spell italian things, but you are also wrong in your assertion that someone can't modify, create, or change any recipe they like and call it what they like. How do you think new dishes are created?

>>9421888
>breasts
All your usual chicken breast stuff.

>thighs and legs
Great fried, great braised- think stews, curries, tagines etc.

>wings
Usually I just use these for stock, you don't get enough wings to actually do chicken wings unless you go through a lot of chickens.

>carcass
Stock.

Homemade chicken stock is phenomenal, you'll never go back to buying it. Roast the bones a little until they're nice and golden, throw in some chopped onion, leek, carrot, and celery, as well as half a head of garlic chopped in half through the middle of the cloves, some peppercorns, bay leaf, and thyme. Simmer for 4 hours or so, skimming off any crud that rises to the top occasionally, then strain.