Why You Should Always Buy a Whole Chicken Instead of Just Various Chicken Parts

In the U.S., chicken reigns supreme on dinner plates from coast to coast, and the stats back it up. Americans consume around 160 million pounds of chicken every day, totaling billions of pounds per year. Financially speaking, that’s a whole lot of cluck for your buck, as the country spends nearly $100 billion annually on chicken alone.

But with all that spending, what if there was a way to get more bird for your dollar? We’re talking about buying whole chickens instead of those pre-cut, neatly packaged parts. Not only could you end up with more chicken (and more savings), but you’ll also open up a world of culinary possibilities.

Why It's Best to Buy Whole Chickens?

One of the main reasons buying a whole chicken is more cost-effective is the pricing difference. Pre-cut pieces, while convenient, come at a premium; after all, you’re paying the butcher’s labor fee every time you buy those perfectly portioned wings, thighs, and breasts. When you buy a whole chicken, however, you get all the parts at one fixed price per pound, and it’s often substantially cheaper. Think of it as buying in bulk—you’re cutting out the middleman’s markup, which goes straight to your grocery budget.

But cost isn’t the only factor; there’s also the quality. Pre-cut parts tend to dry out more quickly since they lose their juices in storage. Whole chickens, by contrast, keep their moisture for longer, so you’re often getting a fresher, juicier product that’s far better for any recipe. Buying whole means you’re getting a little more bang (and flavor) for your buck. Why not make it a family event, learning to butcher at home and tasting the difference?

Can You Buy Whole but Have Your Butcher Do the Cutting?

Of course, the next logical question might be whether you can buy whole but let the butcher handle the carving. Technically, yes—most butchers are happy to break down a whole bird for you, often without additional charges. Just ask, and they’ll portion it into breasts, thighs, wings, and drumsticks right before your eyes. But there’s a catch: you lose out on a learning experience that could save you even more in the long run. Cutting up a chicken yourself isn’t as daunting as it sounds and can become second nature with a little practice. If you’re already paying for the whole bird, why not go the extra mile and take the knife into your own hands?

How to Use All Parts of Your Chicken

Once you’ve got the hang of cutting up your chicken, you’ll realize how much extra you get with a whole bird. The backbone and wingtips? Those are perfect for a flavorful homemade stock. The skin, which many pre-packaged options come without, can be rendered for cooking fat or crisped up as a delicious, crunchy garnish. And if you’re not cooking for a crowd, a whole bird gives you several meals in one: roast the breasts for dinner, save the wings and drumsticks for game day, and use the thighs in a hearty stew or casserole.