First day is roast dinner with gravy, potatoes and mixed veggies, second day is soup-making day. The majority of the meat has already been removed and portioned up for piemaking, curries, stir fry and/or sweet and sour but what's left stays on the bones, then the whole thing gets slow cooked overnight to produce about 5 litres of stock.
Last night I made the stock, so today was soup-making day... Only the soup has turned out more like stew! Having drained the stock, I did as I usually do - added onions, a chopped leek and a few carrots then rounded it off with a good dose of rice. It's well seasoned with salt, pepper and herbs, so I water it down to allow for the rice absobing the stock. Things were looking good.