After the roasting and the eating comes the making-stuff-with-the-scraps.
I treated myself to a fine mesh strainer a couple of months ago; I make lemon curd enough that it was cheaper than restocking the cheesecloth, which I don’t really use for anything else.
…and cooled off for skimming a day or three later.
I got better on the back half.
Packed and ready for soup.
… all told, I think this chicken did its duty – at least a half-dozen meals, then stock. Not bad.