What remained after sandwiches and much picking at that 3.2kg chicken was used in to make some stock. Just stick all the bones, bits of skin and stuff that is left from your roast chicken into a big stew pot. Throw in some chopped carrots, onions, celery and if you are really keen some leeks. Shove in a couple of bay leaves and some thyme. Put a couple of big glasses of cooking-grade white wine in the pot then top up with water until all is covered. You then simmer the lot up for 3-4 hours before straining the liquor off the boiled up bits and saving it in the fridge or freezer.
This batch of stock was very satisfying when it came to using some for today’s meal as it was so concentrated it had turned to jelly thanks to all the gelatine from the carcass.