I want to make this section easy for all to use.  If you have 2 to feed or 10, or any varying amount, you need to be able to adjust what you fix.  To do that you need to start at the beginning...that means shopping and storing/freezing. 
    I usually buy Zacky Farms or Foster Farms chicken because they don't have as much "junk" in their meat.  I can't afford the "free-range" stuff and I can't kill my own...I hurts my heart!  (My Mom used to call me the "Bird Lady").  I also buy the chicken breasts skin-on and bone-in...it is cheaper.  We can get it for less than a dollar a pound here in CA.  When I want boneless/skinless I do it.  Then...if I freeze it..I freeze the breasts separately in one portion servings. That way I get to adjust for how many I need to feed and how much is needed for the recipe.  Plus, it is easier and faster to thaw them out if they are already separated. I take the bones, some onions, garlic, and paprika and water, boil them for a while...pick the bones for meat to make salad or feed the animals treats. Strain the broth and put in ice cube trays.  Once they are frozen, pop them out of the tray and put in baggies, and mark the bags with date and contents.  That way when you need a little broth to make gravy or soup, or want to thin something down, you can add some flavor instead of water.
     I also save the skins off onions, stems of asparagus, celery bits, and the leftover bones of chicken or beef and freeze them.  When I get a lot of them, I put them in a baking pan and bake with a couple garlic heads cut in half, and whatever else I think sounds good, for 2-3 hours in a slow oven (300-325).  A smoked turkey wing or piece of smoked ham is good in there too.  After I bake it, I put it in a big stock pot and cover with water.  Simmer for an hour or so and strain.  This can also be frozen in ice trays or storage containers.  Thicken for gravy with a little corn starch and water (called a slurry).  This also makes good gravy for pot pies...Yummy!
    I hope this kicks your imagination into gear about how to use it up and wear it out.  A little planning before makes it easy and cheaper later on.  Using the ice-cubes of broth makes it easier to make gravy for 2 without opening a big box or can.  Then if someone brings an unexpected guest home you can add to it easy enough.