I think I may have found the answer in soup! Chicken noodle would seem the most obvious choice, but I'm not a big noodle fan any more. I also had a large pumpkin I needed to use, so decided to make chicken-pumpkin soup instead.
Stockpot, frame and meat
I just placed the roast chicken frame in a stock pot and covered it (almost) with water. I also chucked in a couple of chopped shallots. I then boiled for about an hour which was plenty to get the flavour out. Do remember though, stock made from a roasted chicken frame won't be as subtle in flavour, as the marrow in the bone has already been cooked out.
Once you're satisfied with your stock though, take the frame out and set aside to cool. The meat will fall off and makes it so much easier to remove. Even though we ate most of the chicken the night before (breast, legs and wings) a remarkable amount of meat still came off the frame.
Soft chicken meat
Below is how much of the chicken frame was left after pulling the meat off. Not much, and not too smelly to put in the bin (wrapped in newspaper) either.
Stripped chicken frame
While the frame was on to boil, I cut and roasted the pumpkin in a moderate oven. It caramelises the flesh, and makes it sweeter. Once cooked, set aside the pumpkin to cool a little, then scoop out the flesh from the skin, and place in the cooked stock.
Yummy, dry roasted pumpkin
I also had those few remaining roast vegetables from the night before. They were placed in the stock too. Potatoes and pumpkin. I reckon if you had leftover swede or turnip, it would taste great too!
Leftover vegetables from the night before
I then used my Bamix (stick blender) to puree it together. I then put the chicken meat back in and added a can of corn kernels. Although I *loved* the chunky sweet-corn in my soup, both David and Sarah said they would prefer it softer. So maybe add a can of creamed corn instead, if you don't want chunky kernels.
The spices I used were cayenne pepper (gave it a subtle bight) cumin, salt and white pepper and a lovely splash of Worcestershire sauce too. You can also add cream to the mix if you want, but we tend to add it after serving.
The chicken stock makes this a very filling soup!
This is the finished soup, minus the cream as I hadn't poured it yet. It was so delicious! Being pregnant and having awful reactions to meat for some bizarre reason, I found this soup a lovely compromise. I seem to be able to eat small amounts of lean meat, but nothing with fat. Cooking out the bones gave me a great boost of much needed protein, without the nausea!
My chicken-pumpkin soup - I'm having another bowl for dinner tonight! Out of one roast chicken and some vegetables, I was able to feed a family of three, three hearty meals. I'm very happy with that. No more roast chicken, hiding in the back of the fridge from now on!