I have been roasted whole chickens lately, for a couple reasons. To start off with, it’s nice to get a whole bird instead of parts that could have come from a few different animals. It’s less processing, and that has to be a good thing. The faster we can get it out of processing, the better. Second, leftovers are magic. I use them for quick chicken tacos for lunch or minced up inQuesadillas for a late night snack. Third, stock. (Can that be an actual sentence?) Once you strip all the meat off, the bones go into the stock pot for a few hours. Having a cache of reduced chicken stock in the freezer is like a ‘get out of jail free’ card. You have the beginnings of a rich sauce, an easy way to juice up risotto or a savory Popsicle.