Whilst I don’t believe in coincidences, I always think they happen for a reason, if you follow my vaguely Irish logic? 
The other day, Seth commented here, “One habit I’ve started is to roast a chicken every week or two. I’ll eat from it for a couple days, freeze the meat in pieces and freeze stock I make from the bones. I’ll add the chicken to a large salad, curry, quick stew or add it to a form of fideo …”
And that got me thinking that, you get better flavor cooking a whole chicken, as well as it being more economical than “a bag of bits.”
Then, right at the same time, I ran into a site called One Roast Chicken, run by Shelley MacDonald Beaulieu, Owner & Head Chef, who says: “We really do eat quite a lot of roast chicken at my house. Not just because it’s my signature dish, or because it makes the house smell fab, or because I’ve named a website after it — no, really, I like the leftovers.”
When you sign up for her newsletter, you get a Roast Chicken Recipe, which is a really beautifully designed PFD document, that takes even the beginner through the preparation and cooking process and, includes ideas for things to do with those leftover bits. Thought you might like it too.
If you found something you like here, why not subscribe?
Sponzurz
Can I comment on your comment of my comment? I used to braise garlic cloves and almonds in olive oil, then put them in the chicken’s cavity. Sprinkle some rosemary on top and then in the oven. Great with roast potatoes and the garlic and almonds on the side. Before the meat was all gone I’d turn the carcass into a soup with wild rice, dried mushrooms and a few diced dried tomatoes (and extra garlic and almonds if there were none left). Makes a great soup, but not so practical for eating alone. I suppose I could freeze the soup.