Stoney's Crew: The Price of a Chicken in Every Pot!

Well, I have run the numbers every which way I can think of and still cannot figure out how to come up with the costs of the stock made from that bird...so I'll call it FREE as a by-product of my original quest of chicken.

Yield and Cost:
This is what I have come up with as the yield and the costs of that bird:
13 cups of Chicken meat
4 quarts of stock

Broken down, that is 50 cents per cup of chicken or $1.00 for most recipes. The cost of a 10-12 oz can of chicken meat is about $2.50, so I believe I saved $1.50 for each recipe.

The cost per servings:

$6.50 divided by 34 (including noodles without meat meal) 19 cents a serving.

Exclude the Noodles meatless meal and it is 22 cents per serving.

And, no, that does not include the ingredients to make the meals or the meals themselves. But I have to say...that bird was cheaper per recipe than a can of tuna would have been!

This is the best per total meal cost (includes ingredients, side salad at 25 cents and a veggie or starch in most cases) that I could come up with. I am not an accountant folks, so bear with me!

Plain Chicken with salad, vegetable & potato (round 1) 90 cents per serving
Enchiladas with salad and rice $1.07 per serving
Subs with salad and green beans $1.25 per serving
Chicken Pizza (The FLOP!) was a jaw dropping $2.88 waste per serving (saw that one coming a mile away!)
Chicken Noodle Casserole served with a side salad was $1.88 per serving
Egg Rolls with Fried Rice was 90 cents per serving
White Chicken Chili with side salad was $1.15 per serving
The healing Chicken and Noodles (used stock only was) less than 40 cents to make the Noodles from scratch if you call the stock free.

There you have it. My number crunching efforts...I snagged another chicken this week for 98 cents a pound, slightly higher initial investment, but if I get the minimum 13 cups of meat then I am still ahead with a cost per cup of 55 cents a cup! Don't worry, this week's chicken is being divided like normal in 2 cup portions and put in the freezer for retreval as needed...although I am trying to convince myself to make a huge batch of egg rolls and stash soooo, we will have to see what I decide in the morning of the bone pickin'!

BTW, I used the last of the Cream of Mushroom Soup (1 pint) last night for Swiss Steak Recipe...oh, and yeah it was good!