Regular foodie fans (though more for Steve than for me!) will know I love boiling up my roast chicken carcass after the meal - for 24 hours until the bones collapse and the marrow becomes part of the stock. So: comfort food tonight! Chicken soup (or is it stew?) - whole onions, potatoes and carrots, cloves of garlic, spices and honey and fresh chicken breast chunks. Packed with goodness, piping hot (with a glass of chilled white Sancerre), Nourishing and delicious.