It is simple Michael to make a stock - for curries though i wouldnt use celery but im sure some do
And as the other guys say they even eat the roast chicken then use the carcase - i like to use the fresh carcase to get the most out of the flesh and bones - its amazing the amount of oil and flavour you get out when boiling
the idea of using the fresh chicken was to use as the meat in a curry - but there is nothing wrong with a succulent roast chicken to eat, stuffing, potatoes veg gravy lovely and a little English mustard on the side
best, Rich