Longtime readers know how much I admire thrift in the kitchen, and love finding new ways to rejuvenate and repurpose leftovers. In fact, the very first recipe ever shared on this site 10 years ago was called recycled breakfast, using leftover bread to make an eggy breakfast bread pudding.
I roast a chicken once a week to every 10 days, and put every bit of it to use, including the leftover carcass. For this reason, I tend to stick with a simple salt, pepper and butter seasoning, knowing that I want a neutral chicken flavor for the impending broth.
