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I save the breasts and thighs only, with bones. Slow-cooked in a crock pot, or pressure-cooked on the stove. Then freeze the broth and meat for chicken & dumplings, soups, anything really. The rest of the bird goes into our burn barrel with the household trash, or buried in the garden. If we...

I voted "other" only because: I buy heritage breeds instead of production, and I use artificial lighting only in fall/winter. We keep chickens for dual purpose. We hatch and raise our own chicks --- pullets go into the main flock, 16-18 wk old cockerels go in the freezer, and old/non-productive...