Stock take.

Is it wrong? I think not.

Each time I purchase a chicken of late, I use it right through, from
roasting to carving to stock.

'Shift your carcass, child!', as my mother used to shout at us when
we were small!

It takes zero effort to boil up the carcass with an onion, a carrott
and some herbs, and then you've got the basis for 'a great plate of
food' as they say on Masterchef. Four lots of tasty stock for all
sorts of dishes to share with my other chicken!

A man obsessed?

:)