Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week
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Heat it with some chicken stock, then blitz until smooth to make an instant soup.
Make your own stock
To make chicken stock, put the carcass into a large saucepan with a few black peppercorns, ½ onion and a handful parsley stalks. Cover with water, bring to a gentle simmer for 1 hr, then strain. Cool and pour into freezer bags. Can be frozen for up to 3 months.