Leftover beer can chicken and
potato, macaroni, beer, oregano, white onion.
When I finished making beer can chicken, I saved all of the components to make stock with, and then emerged this fabulously rich soup.
1) Peel and slice a white onion, and add to a stock pot along with the chicken carcass, slice of leftover potato, the remaining beer from the can the chicken was sitting on and 1/2 pint of water. Simmer for 30 minutes and strain the liquid into a separate pan.
2) Set the liquid to cool in the fridge for an hour, then skim the fat from the surface.
3) Add one ladle of stock jelly to a pan along with 1/2 a cup of macaroni, chopped oregano and leftover chicken. Top up with a little hot water and simmer for 15 minutes until the pasta has cooked, then serve.