No, I'm not Hugh Fearnley Whatsit extolling the virtues of going organic, but I do agree with him about the great value to be had out of what is initially an expensive product (2 kilos/4+lbs for nearly £20).
Day one: roast chicken for dh and me.
Day 2: Lunch: pick off and cut into small chunks most of the left over meat. Add Basmati rice, some spices and a handful of frozen peas - chicken pillau for 6 people.
Day 2 evening: put carcass into lage pot and simmer with a carrot and anonion to make stock. Strain stock, pick off remaining flesh when carcass is cool. Most of the stock goes to make soup for 6 (add some veg and lentils), the rest into the freezer as the base for another meal.
The added ingredients aren't more than an extra £1 or2, so there you have it !