What shall I do with this chicken situation?

[MaddingCrowd]

I did a very nice paprika ish marinated roast chicken yesterday. Someone threw away all the bones apart from the Middle of the carcass so I've currently got a relatively small amount of stock going.

Although it will probably be slightly paprikay anyway so not a versatile stock. I'm envisioning some sort of paprikay chicken soup maybe with dumplings in? Or orzo or something like that? Probably a leek, some garlic. Have got a bit of chorizo to carry along the paprika theme, although maybe a bit weird in a soup?

Would love suggestions and thoughts!

I don't have enough Chicken leftover for anything other than soup really.

Maybe some sort of tomatoeyness in there?

Oven baked paella?

Cook some veg (onions peppers leeks tomatoes whatever) in some oil in a covered dish for 20 mins at 200C

Add 75g rice per person plus 250ml stock per 75g. And add any meat (chorizo, chicken). Stir and cook a further 20mins

Add some frozen peas, sweet corn, green beans, cooked prawns or seafood. Cook a further 10 mins but with the lid off.

Serve!
Brilliant way of using up bits and bobs of things. Almost anything works!

Chorizo is great in soup. www.foodforfitness.co.uk/sweet-potato-soup-recipe.php#.VTN2NVJ4WnM I make this one a lot and it's amazing!

I had a really lovely chicken and chorizo soup once, it was a tomato based soup with lots of paprika in it

Soup, paella or a risotto would all work well with your stock. Have a veg draw rummage and use anything suitable plus the chorizo.

I know chorizo is good in soup but I'm picturing more of a broth, matzo ball type soup so chorizo would be a bit boiled IYSWIM.

We actually had a mushroom risotto for lunch so can't do it again!

Maybe Ill go the tomato route.

Could you freeze the stock and make something else?

No

Minestrone type soup? Stock with the paprika a good basis then little bits of whatever you have to hand plus some pasta to bulk it out.

Goulash.

I was going to say minestrone too.

Isn't stock made out of already roasted chicken going to be rank? I thought you could o8 make stock out of raw chicken....

What??? Are you kidding? Stock from the leftover roast always. Why would it be rank?

Because it tastes of cooked fat? Do you use the skin as well? Sorry, I just cant picture it, maybe i should try it!

Stock from roasted bones is much better than stock from raw IMHO. I get chicken carcasses (with meat removed) from organic butcher especially for stock, and roast them before making stock. Same with lamb and beef bones. Makes stock a richer, deeper colour and more flavourful. Stock made with bones from a roast chicken not quite as golden but much better than raw ones.