This delicate chicken stock rice dish is a comforting winter warmer

Last Sunday, I did that thing I always say I’ll do but rarely get around to. I kept the chicken carcass from the roast and actually made a great big pan of stock. I’m aware this is unremarkable, that I should be turning every bone, every prawn shell, every discarded root veg peeling into a couple of litres of broth. But life just isn’t like that sometimes. We don’t always have the time and the headspace for those more meditative kitchen jobs.