One of the tenets of a budget lifestyle is not to waste! Here is a great recipe for stretching your meals by turning that leftover chicken carcass from your Sunday roast into another meal, courtesy of Gold Top.

For more Gold Top recipes, click here.

Post-Roast Broth

Serves 4-5

1 litre (1 ¾ pints) home made chicken stock (see below)

1 large carrot, peeled and diced

2 sticks celery, diced

50g (2oz) long grain rice

450ml (3/4pint) full-fat milk

About 200g (7oz) cooked chicken, shredded

About 200g (7oz) leftover roast potatoes (and cooked carrot and parsnip, if you like) cut into small chunks

1 small lemon, grated rind and juice

Salt and freshly ground black pepper

100g (3 1/2oz) (about a quarter) Savoy cabbage, finely shredded

1 Pour the stock into a large pan. Bring to the boil, add the carrot, celery and rice and simmer for 15 minutes.

2 Stir in the milk, cooked chicken and vegetables, bring back to the boil, add lemon rind and juice and seasoning, to taste. Bring back to the boil and sprinkle the cabbage on top in a layer. Half cover with a lid and simmer for 5 minutes until the cabbage is just tender.

3 Spoon into hot soup bowls.

To make chicken stock: Put the carcass from a roast chicken in a large deep pan. Add an unpeeled, quartered onion, 1 large carrot, and 1 celery stick, cut into chunks, 2 bay leaves, a few thyme sprigs, about 8 black peppercorns, ½ teaspoon salt and

2 litres (3 ½ pints) cold water.

Bring to the boil, then simmer, half-covered for 2 hours. Cool for half an hour, strain off the bones and vegetables and discard them.

Cool the stock quickly. Use in soups, stews and risottos.

If freezing the stock you can boil it up for another 15—20 minutes to reduce it to a concentrate.  Cool, pour into tubs leaving at least 2.5 cm (1 inch) gap at the top for expansion. Seal, label and freeze. Use within 3 months. Thaw overnight in the fridge or from frozen in the microwave or in a pan.