One Chicken for Three Meals

We are a family of three. I like to buy a nice whole chicken (roaster or fryer, no matter) and then use as follows:

1. Rinse it off, rub with oil and herbs. Stick some garlic in it. Make it tasty! Stick it in the oven in a casserole dish and set the oven to 225 degrees F, about 11:00 a.m. for a 5:00 or 6:00 p.m. meal. This is equal to a crockpot (which is 220 degrees F) but using the oven instead. I get a lot of roast chicken love when I serve this!
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2. Keep the best meat from the roasted chicken, and store in a container or bag in the freezer. Many times, there's plenty enough breast meat for a good casserole or some kind of noodle dish (like Chicken Alfredo). Add a vegetable and you're set!
   

3. After separating the meat then I put all the bones with meat/skin on them, along with the copious juices that the roasting chicken releases, in a big pot. You can take it from here; add water, any herbs you like, carrots, onions, celery... anything you like for flavors. Bring to a boil, simmer for an hour or so and then the most tedious part, getting all the bones out. It's a pain but it's SO worth it! Makes the most delicious soup, seriously! Stir some noodles or rice in for more volume. It's basically almost a free meal!