The idea is to eventually use the stock to make risotto. My response to an especially chilly summer and potentially long winter is better food.
Not pictured is the curry pomegranate chicken salad, courtesy of the very same chicken carcass. Notice, however, that Jacques Pepin managed to find his way into the shot, if only to award his approving grin and generous congratulations on a stock well made.
My thanks to Ina Garten for the recipe.