Remove meat from the carcass and set aside. Place bones and skin of the chicken in a large pot with the chicken stock; bring to a boil then reduce to a slow simmer; skim any scum if needed.

While the chicken carcass is simmering, chop veggies into smallish pieces. Saute veggies in butter or bacon fat at a fairly high temp to induce a little browning but not necessarily soften them. Stir as needed to prevent burning. Remove from heat and set aside when they are nicely browned.

Chop or tear the meat into edible sized pieces and set aside.

Remove the bones and skin from the stock. Add the vegetables and simmer until al dente. Add the chicken and heat through. Turn off the heat. Season with salt and pepper to your taste. Add cilantro or parsley to the pot or as a garnish in each bowl. Top with chopped avocado for a real treat.

This recipe can easily be tweaked to what you have on-hand. Use whatever vegetables you have, add noodles or rice (precooked is better), add white beans, use whatever fresh herbs you have. Add kale (that has been cut into chiffonade ribbons) when serving. Serve with crusty bread.