Chicken and vegetable soup from the roast chicken carcass

Cover the roasted bones, raw spine, neck, giblets and leek greens with water and simmer at least a couple of hours, until the bones are brittle.

Fish out the solids and discard.

Add the reserved half of the raw vegetables, any leftover roast chicken, and a small handful of dried pasta if wanted; too much swells and absorbs the broth.

Add a few pinches of salt and a little white wine; simmer half an hour at most.

Adjust seasoning to taste and add fresh parsley.