Why does nobody tell you a single chicken can only give up 2 breasts

Doing the math for a 60 cover dinner last week at the restaurant, I realized I needed 30 whole birds just for the main, and my supplier in Fresno quoted me $3.85 a pound. My sous looked at my sheet and said "you know they don't grow extra ones, right?" How do you all handle the leftover legs and wings so they don't tank your food cost?

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