So just carved up for din din in a while. Is it only me that savages the carcus after the legs, wings and breast are done. Liver, heart, skin; any bits left just get torn to bits and scoffed. Bit like when the orks tear their mate to bits when meats back on the menu.
Maybe I’m just a greedy fat plumber but someone go with me on this, please

My mother used to get the bits and make chicken soup,' as she called it or as us kids referred to it boiled carcass.

Love being the 1st to pull of wings and eat as a pre taster before it's carved up for dinner.

I used to boil the carcass for the stock and then make carrot soup with it. You can try a bit of coriander, or quite a bit of pepper and a bit of salt too. Supposed to be really good for you - can't particularly say I ever looked into why.

Red and Blue Army!

Ok hear me out.

If you have one of those Bbq's with a domed lid, take chicken and one can of lager. Open lager and take a slurp.

Stand chicken on can by in effect inserting can up the bum hole and then but it on BBQ shut lid and roast until cooked.

Chicken comes out lovely but be careful can will be hot as will any lager.