I was silly enough to do a roast chicken, I know, what was I thinking of! Anyway, I froze the carcass as soon as it was cold and the other day, we thawed it to make some soup. Here it is in a pan, just covered with water and simmered for 30 minutes before being drained and the stock saved:
An onion was chopped and light fried and added to the stock, along with lots of nearly empty bags of frozen vegetable, peppers, peas, sweetcorn, mushrooms etc, plus 3 chicken stock cubes. When nearly ready, some leftover carrots and runner beans were added, dried tarragon, salt and pepper to taste.
We had it in our new soup dishes along with some grilled and sliced sausage bread rolls (the sausage was cooked inside the bread rolls for 30 minutes, when I was baking our loaves the other day. Worked really well: