If I count what I get from the stock, I get many, many meals out of a chicken. But usually I'm just using it as the liquid for rice or pasta, so it's less of a centerpiece and more of an ingredient.

I don't usually end up cooking with schmaltz except when I'm eating locally. Good stuff, though. I should use it more often. Chickens have tiny internal organs; I can't get a meal out of them until I combine the leavings from several roasters.

So I guess, 2 meals plus ingredients for improving several more.