I’ve never seen anyone else do this either irl or in a video but I’m sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don’t need to flip it.
Better yet, eat the meat and pressure cook the bones. You still get great chicken stock, and also get to enjoy some good chicken. If one bird doesn’t give you enough bones, freeze it until you accumulate enough.