Garbage? Hardley - it's Future Soup Stock!

Or would that be 'Soup Stock Futures?'  This was all that was left after taking the meat, for the Chicken-Pepper Curry, off the chicken I roasted a few days ago.  I've already rewrapped it in the heavy duty foil and put it in the freezer.

Some nice cool day I'll unwrap and drop it in one of my soup pots.  Then add 4-6 cups of water, some rough cut celery, carrot, onion, garlic and bay leaf.  Simmer a couple hours, then refrigerate overnight.  The next day, skim the fat, heat a little to warm up the gelled chicken stock, remove the vegetables (and eat those for lunch with a fish or chicken filet) then strain the remaining chicken stock.  Now it's ready for whatever vegetables, meat and any barley or rice you want to add.  Since this particular chicken browned so nicely, the stock could be used with chicken, lamb, beef or pork. . .Lin