Make the chicken stock by gently simmering the carcass in a large pan of water for around 2 hours. You are aiming to get a golden stock which will become a jelly in the fridge. Strain the stock into a bowl. If you are preparing the night before, put the stock in the fridge.
Prepare the left over chicken, ideally so you have roughly even sized pieces. Scrub the potatoes and half them. Put the chicken into a casserole with the wine, bring to the boil then add the stock and potatoes and bring back to the boil.
While the potatoes are cooking through, trim the asparagus.
When the chicken and potato mixture has cooked for around 10 minutes, add the beans, cook for a further 5 minutes, then add capers and asparagus, cook for a further 5 minutes, then check seasoning (add salt and pepper to taste), add the basil and serve, with a glass of white wine!
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