For the Wolf Goddess's birthday, I roasted a chicken with butter and heaps of garlic. After a leftover night with cold chicken, I stripped the carcass, set the meat aside, and made a big pot of stock.
Tonight, we had classic chicken soup—carrot, onion and celery with those big, ropy noodles (she loves 'em, me not so much). Little bit of sage, a bay leaf, salt and pepper. Not photogenic, but awfully good.