This chicken rocks. Only thing I do differently is I add onion powder, stuffing and use a cooking bag. Then with the leftovers I make a velvety chicken harvest soup that rivals O'Charley's. Since I usually fix two chickens at a time, there are always plenty of leftovers! I just cut up the chicken (light and dark) into chunks and stow in the fridge until right at the end. I melt a stick of butter in a dutch oven or stock pot then slowly add flour to make a thick rue. Then I add the drippings I save from the chicken pan, water & whole milk (usually 6 cups or more of each as I make a large batch), a can or two of chicken broth (I just use about 2-3 cups of chicken broth made with the giblets that I drain off of leftover noodles if there is any left), and chicken base to taste. I then put in chunks of carrots and celery, onion powder, garlic powder, black or white pepper, and salt to taste. I then sometimes need to add more flour (made into a rue with warm water) slowly - depending on how much I'm making - until it gets it's velvety texture. I then add the chicken and leftover egg noodles (medium size egg noodles are fine) that I had fixed the day before to accompany the chicken. Give it a few minutes to allow the chicken and noodles time to get up to temp and then voila! One tasty way to reuse this wonderful roast chicken. Sorry it's not an exact science, I just go by my tastebuds but I hope you like it if you try it.