A curry is a good idea but I prefer to start a curry with raw chicken. In winter, use the stock you've made from the carcass, together with the chicken scraps, to make a hearty soup. To turn the soup into a meal in itself, add cooked beans, cannellini, borlotti, haricot, or a mixture. A bit of pearl barley. Or small pasta instead of beans. Even basmati rice (cook it first and add at the end). Start with a soffritto of equal parts chopped carrot, onion and celery. You can fry that in olive oil until soft. For extra richness fry some pancetta first then add the veg, reducing the olive oil somewhat. Add the stock and the chicken and whatever bulking-up ingredient you're using. Delicious.

Another good use of scraps is to make a risotto. I got the idea from Nigel Slater's "Real Food." Fry a chopped onion in butter. Add a bit of chopped fresh thyme and the risotto rice. Toast the rice for a minute or two then add stock according to your own method (I cheat and add mine all at once and I don't stir - simmer with lid on for 14 minutes then stir like mad for a couple of minutes). Add cooked chicken pieces. After a minute or two add Parmesan, chopped fresh parsley, check seasoning, then do your mantecura bit. Nigel recommends a big helping of creme fraiche but butter's fine. Ultimate comfort food.