Back in the day, before modern food preservation, you didn't really have recipes that called for, say, 5 chicken breasts. What would happen is that you'd roast an entire chicken or cut of meat (or make it into a dish). If there were leftovers, they'd get made into a pie, what was left after that became soup or stock. Whole poultry or cut used, start to finish, in 4 days, tops. In the spirit of that tactic, I bring you my use-everything tactic, for those tight budget weeks.
