I roasted a chicken for Sunday lunch and served up 4 portions of roast dinner, two for us on Sunday and two for us the following day.
The carcass was picked clean then used to make chicken, butterbean and vegetable soup for lunch. It lasted us for two days.
Leftover chicken was processed with half a packet of nice smoked ham, a teaspoon of wholegrain mustard, half a can of condensed chicken soup (we didn't have enough gravy for serving plus adding to this), lots of salt, pepper and dried thyme:
The other two are wrapped ready for the freezer. The cooking instructions have been included: