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Yay, Adam!
I was about to go and do the same research, you saved me the trip.
I was certainly going to opine that it would not make good financial sense to pulp a whole chicken like that, when the breast - to name but one part - can be sold at a much higher value on its own.
Jamie Oliver has done a lot of work here, trying to educate people into understanding what they are eating. Personally I've known since 1985, when we had a class in Food & Nutrition in what goes into various pies, pastes and sausages. It didn't put me off, but at least it meant I had a well-informed choice. My vegetarian friends used to try to "convert" me by telling me what was in my food - nothing like a 16 year old to labour a point. They soon learned that I was at least as clued up as they were and could definitely out-gross them.
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