Buying whole chicken is always cheaper than buying parts. Strategically cut the chicken into white and red meat sections around the bones( so there is no need to cut into the bones). Make small portions. Use the entire ribcage and giblets for the soup. Go with different marinations, freeze the chicken in small portions and use in different cuisine recipes to avoid too much left over and boredom of having to eat the same food. (Check the video below to see portioning )