The message
from Kay contains these words:

Assuming this isn't simply a wind-up, you may need to tackle your
problem at source. The obvious is to scale down your chicken cooking so
there are fewer left overs ;-) This probably isn't your scene, but if
you boil up the left overs for a while, you make a good stock which can
be frozen for later use in gravy, soup, casseroles etc and save you a
fortune in Oxo cubes, and the boiled scraps are much less smelly.

Not only that, but you get a stock that tastes like chicken/realfood,
instead of monosodium glutamate. If you chill it, the fat settles hard
at the top and can be lifted off. Very good for making herby dumplings
to go with your chicken soup.

The boiled scraps after you've made the stock, with the bones taken
out, are a gourmet meal to dogs and cats. (The bones come out very
easily after the boiling). Now all you have left is a very tiny
collection of clean boiled bones. This is a gourmet meal to any plant
you happen to be planting :-)

Janet