If using a frozen chicken, thaw completely in the refrigerator before using.
The chicken bones and carcass can be used to make chicken stock. Place in a large saucepan. Cover with cold water. Add 1 onion and 1 carrot roughly chopped, a handful of celery leaves, 2 fresh bay leaves, sprig of thyme and a handful of parsley stalks. Bring to the boil. Reduce heat and simmer for 1 ½ hours. Strain. Season with salt and pepper. Allow to cool. Stock can be frozen in an airtight container.
Cooked chicken can be wrapped in cling wrap, sealable plastic bag or container. Will freeze for up to 1 month. Thaw in refrigerator. Chicken should only be reheated once.