My wife roasts a whole chicken in a 90 year old Lisk roasting pan in our 1927 Chambers stove. She then takes it apart and stores the meat in the fridge while making stock from the bones. Want chicken for a sandwich, or a nibble?, or maybe some bites sized pieces in Frank’s hot sauce? It’s all in the fridge, no breading, (unless you want mom to make that, and she will), and very healthy. Come on folks, this is easy stuff to do.
From the comments on My Adventures With Liquid Chicken (WSJ.com)