DB took all the meat from the chicken and the carcass went into the chicken water (along with the smaller of the roasted beef bones). The skin was kept for use later! The stock pan was added to with the water from the partially boiled potatoes (later to be roasted) and the water from the vegetables.
Remember the beef fat I managed to save from roasting the bones the other day? Well, it was enough to do these roast potatoes.
When the roast potatoes still had 15 minutes to go, the chicken skin was carefully laid onto silicon paper on a tray and dry roasted. Here it is draining, amazing amount of fat came out of it. It needed slightly less time than this but this was our first time cooking it.
We plated up 4 roast chicken dinners, one each for tonight - shown here, another for Monday. Sunday tea would be using up last 4 faggots from a previous batch.
The idea for another meal (plus roasting the chicken skins) came from here: http://www.guardian.co.uk/lifeandstyle/2013/jan/19/dinner-recipes-budget.
When I have made two of these (another two meals each) I'll post them here. Finally, I am planning today to make a meat and vegetable soup, enough for us two for 3 servings. With the smidgen of meat left over, I will use it in a risotto.
So 2 roast meals, 2 chicken and vegetable cobblers, 3 portions of soup each and a risotto =