I have picked so many chicken carcasses in a lifetime of frugality and using all the meat that can be used that my coworkers in the deli^ are astonished at how fast I can reduce one of those little rotisserie chickens to a pile of meat -- and get more meat off them than others too.
I even save...
Those feet added to the carcass in a crockpot overnight make a stock that can be sliced once it's cold! I loved having that as an ingredient for all those recipes that want chicken broth or chicken bullion.
I wouldn't bother with all that -- but then I never brine because one of the reasons we want meat birds is to NOT have meat soaked in saltwater like the grocery store birds' ;) :D
My annoying packing peanuts were shoved into the stock pot two at a time, simmered all day, then picked and turned...
They will be more chicken-y than the bland and mushy Cornish X from the grocery store.
When I had my in-town chickens I did my "packing peanuts" at about that age -- when they'd started to crow and scuffle. They weren't very meaty (probably production reds), but they made AWESOME chicken and...