Place chopped vegetables in a large pot.
Add carcass, any of the jellied pan juices and leftover meat, skin removed.
Add the bay leaves, sugar and seasoning and pour over stock.
Bring to the boil, reduce heat, cover and simmer for about 1 1/2 hours.
Remove carcass, adjust seasoning, add parsley and cook for a further five minutes.
Note: You could also make a real chicken stock, instead of a soup - use half of the amount of vegetables and replace the stock with water.
Cook, strain and use as the base for soups and Asian dishes.
Values (per portion):
Energy 272 kJ; Carbohydrate 9g; Protein 3g; Fat 0,7g.