Rotisserie chicken from Costco is super economical. I make Chicken Pho from the leftover bones at a rate of 1L water for each whole carcass (skin/leg bones, thigh bones, wings too). For the meat, just get another bird. We buy the rotisserie, debone the chicken, toss the bones in the freezer to save until we get enough to make at least 4L of broth (4 chickens worth of bones), buy more rotisserie for the breast meat to serve with the Pho. The broth is full of collagen. Truly fulfilling at a fraction of the cost vs restaurant Chicken Pho. Everything is done in an Instapot to boot, no hassle.
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