Yo Bryan, I used to be a big fan of beer butt chicken. I thought it was the most economical way to cook chicken. After the bird was done, I would filet out the breast and leave them whole. I would bone the rest of meat for pulled chicken and package it for freezing. The cheepest (pun intended) price on whole chickens in my area is usually 79¢ per pound. The yield I usually get from a whole chicken or turkey is about 1/3 of the original weight with equal amounts of white and dark meat.
Several years ago, the local store had 10 pound bags of chicken quarters (leg and thigh) on sale for 29¢ per pound. Ten bucks bought me 30 pounds of chicken. What I liked about this was it was simple cooking. No rub, no injection, no marinade, no basting. Just throw the birds on the big smoker and cook them until they are done. I didn't even use a thermometer to check them. I did as my dad taught me years ago. When you can easily move the leg joint and the juices are running clear, the meat is done. You don't need to worry about getting the skin cooked competition style or "non-rubbery" because the skin is discarded from the meat.
After the birds are done cooking, and while the chicken parts are still warm and cool enough to handle, bone the meat. There is one small bone on the leg you need to make sure to watch for. Sometimes part of the wishbone may be in the thigh area too. Throw the meat in one pile and throw the skin and bones in a big pot. Once you are done pulling the meat, you can add what ever rub or seasoning you like. I don't add anything before freezing because I use the chicken in non-BBQ recipes. One pound of chicken will easily fit into a one quart baggie. The yield I usually get on thigh/leg pieces is 30%.
Now that pot full of skin and bones will make some great stock. I just cover the remnents with water and boil it for at least an hour, maybe two. I don't add any spices or veggies, but you can if that floats your boat. When I am done cooking down the stock, I use a collander to strain the bones and skin. I find it best to let the stock cool down before refrigerating it over night. The next day, I remove the grease that has risen to the top of the solution before freezing it in small batches.
The reason I don't cook whole chickens any more is this. The quarters are cheaper to buy and the yield is fairly close to whole birds. If I want white meat to cook, I can get boneless/skinless breasts on sale from any where from 99¢ to $1.28 per pound. The yield on the boneless/skinless breasts is a LOT higher than 33%.
Sorry for the longwinded reply, and I hope some of this helps.
Lager,
Juggy
