I do the 'stock up when I can and live off stock when I can't' technique all the time.
For example, yesterday I did my two co-op chickens thing. Just got paid, can afford it. The chickens are whole, organic/free range, and weigh, ideally, between 4-5 pounds. These were 4.4# and 5.6#, respectively. I'm cutting them up today.
Wing tips, necks, backs and ribs go in the freezer soup bag. Breasts get cut off the ribs (but skin left on) and frozen individually on a small sheet pan. Breast 'tenders' and any largish chunks of meat off the backs get cut up and put in a separate freezer container for stir-fry or such - it's usually about a pound of meat, so will make a good-sized batch of casserole, stir-fry or chicken noodle soup. Some or all of the thighs and legs may be used right away, but I usually put half of them in the freezer as well. The wings get separated into pieces and go into the wing bucket in the freezer.
The expenditure is not small, but I get at least 18 servings (9 meals, since we are 2 people). At this size chicken, one piece is a meat serving. In the case of the breasts, often 2 servings each. So - 4 breasts (8 servings), 1 pound stir-fry meat (2 servings), 4 legs and 4 thighs (8 servings).
The wings just hang out till I get enough of them. The soup scraps wait for at least 2 gallon bags full, at which point I make a big batch of broth, which I can. Since I ignore the vegetables and energy used, I consider this 'free' and I often get close to 2 gallons of good broth.
The rest of the pay period, I'll only buy any necessary perishables like milk. Tonight, I'm going to keep half of the smaller chicken in one piece and roast it - this will give us a couple good meals and maybe some scraps for soup or saucing it in gravy and serving it over biscuits.
Half of 'Junior' and all o f'Gargantua' are getting cut up as above and going in the freezer.
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