Whole chicken vs leg quarters I can usually get whole chickens for 80 cents per pound on sale. I cook them, strip off all of the meat, vacuum seal it, and freeze it. It's delicious, dark meat and white meat mixed together. I freeze anything that's not edible, skin, bones, etc. Well I eat the crispy skin... Then make 2 gallons of stock to be canned off of 5x chickens of around 5lbs.

&amp;#x200B;

I can get chicken leg quarters for 60 cents per pound, by the 10 pound bag. Would I get more meat for my money if I just buy the 10lb bags of quarters and do the same thing?