I'm very efficient at stripping every last scrap of meat from the bones, with chicken soup or risotto in mind when small pieces don't matter.

If you've eaten the drumsticks or wings with the roast, don't throw their bones in the bin. They go in the stock pot with all the rest. I use the whole carcass with a chopped carrot, some sticks of celery (the tough outside ones plus the leaves), a couple of onions including the tough outer layers but not the papery stuff, a sprig of thyme and a bay leaf. Some black peppercorns but no salt. You can add but you can't take away. About a litre and a half of water. Simmer for as long as you like. I would never use any bits of brassicas in stock. Parsley is good, especially the stalky bits.

Strain off the liquid into a clean pan then put all the bits back into the stock pot. Spend a happy minute pounding them up into a pulverised mass with a wooden spoon then add a half litre of boiling water and stir. Strain into the liquid in the clean pan. You've now got everything you can out of those old bones!

There will be a layer of fat on top once the stock is cold. In my kitchen it stays!