A whole chicken is much cheaper than buying pieces, and this week I’m getting three or four meals out of one.
Joint it: wings off, legs off (crack the joint and you’ll see where to cut), then run your knife down from the cartilage to ease off the breasts. Just practise. I find it quite satisfying!
For stock, never use raw bones. Roast the carcass and any fatty trimmings at about 200°C for 30 minutes. Pour off the fat, which is your schmaltz, and use the roasted bones for a rich, golden stock.