Making stock from the leftover bones from a roast will ensure you always have a good base for soups, risottos and gravies. Even if you don’t have time to make stock, freeze the bones from the roast bird and make the stock when you have more time.
Put the carcass into a large saucepan and cover with water. Add onion, chopped carrots, garlic clove and celery. Sprinkle in black peppercorns, thyme, parsley and bayleaf.
Bring up to the boil and remove the scum from the surface with a large spoon, turn down the heat and simmer for 1½ - 2 hours.
Cool a little, strain and leave to cool. The vegetables can be kept to use in a soup. The fat can be removed from the surface by drawing absorbent kitchen paper over it.