What I sometimes do is when we've had chicken, I boil the carcass until the meat has dropped off. Seive the stock and if there's any chunks of meat pick them out. Put in more or less anything you can, last time I made it I used potatoes, carrots, turnip, garlic, leeks, lentils, herbs, stock cube, salt & pepper and finished it off with some quick cook pasta, was a sort of soup/broth/stew but tasted absolutely lovely, hubby was well impressed. Most of the stuff I had in anyhow and you don't need that much as it mounts up.
It's a good idea from aguise, that way you won't be panicking about what you can rustle up, you'll know in advance.
It's nice to be back......
