I like to partially freeze a whole chicken by putting it in the freezer until it is just starting to freeze. At this point I can easily strip off the skin and put the whole thing in a big pot, like you cook spaghetti noodles in.
I also put a collapsible colander in the bottom. This catches the bones for easy removal later.
I toss in a couple of bouillon cubes or a Tablespoons of powdered soup base, along with some roasting veggies such as whole carrots and celery, and then put the chicken (skin removed) into the pot. I will sometimes boil the skin in a seperate pot so that I can have the skimmed fat saved for a few days in a jar to add as flavor enhancing to other dishes.
Cover the chicken with water. Bring to a boil, then turn down to a simmer and put lid on loosely. This is a good time to throw in some herbs either loose or in a bag made from a square or cheesecloth or a ball tea-strainer.
Simmer until meat falls off of the bones.
Allow to cool in the broth (it will absorb the broth and remain moist) so you can handle the meat.
Remove the meat from the broth by pouring off the broth into another container and separating out the meat.
Lift out colander and discard everything but the broth.
Save the broth for future meals by freezing or storing for a few days in a jar in the fridge, for a delicious stock.
Now you have precooked chicken you can put in a freezer bag or container. Use it anyplace you would cooked chicken in a recipe. Tacos, enchiladas, lasagna, chicken and dumplings, chicken sandwiches, stir-fry, chicken and rice pilaf, you get the idea.
You can also put this whole chicken in a crockpot on medium overnight instead of boiling it.