If you pressure cook everything left, once you've taken off the meat for curry; the bones, the cheugh bits, the skin, etc., really pressure it down, and strain it before it gets cold, then you'll end up with the most nutritious thick and jellified stock. It'll freeze well and it'll enrich every gravy or soup or pie you make using it too.
It'll also set around flakes of the meat and make a ramekin shaped meat loaf type thing. We call the meat version potted hough, but potted chicken is good on salads, good on sandwiches, good with crackers and the like too.
If folks like meat, the carcase is too good to just throw away.
Duck can be done like this too, so can pheasant once you've taken off the breast meat. Just strip the birds out of their jackets and pressure cook them until the rest of the meat will fall off the bones (what's left of them once the pressure cooker has digested them anyway).
HWMBLT doesn't like gravy, or soup, (and he is Scottish, I did check
) and the rest of us don't eat meat, so I always feel so guilty with the waste. I make potted meat for him with some of it, but mostly it goes to feed the foxes
Much under-rated tool is a good pressure cooker
M