Chestnut, sprout & black pudding stew

Bit of an experiment this one, its totally one of those; its January, we're skint, lets use up some of the stuff we have lying around. Sprouts were reduced to 29p a stalk, we've loads of carrots that are starting to go soft and we'd kept the chicken bones we used for the pie on Sunday and as anyone whose ever cooked for me knows; if there's one thing I hate its wasted food!
Expect more along these lines...there are still plenty of odds and ends that need using up.

Ingredients
chicken bones
1 onion chopped into small pieces
3 or 4 carrots thickly sliced
1 stick of celery roughly chopped
5 black pepper corns
3 bay leaves
a few sprigs of thyme
2 floury potatoes chopped into chunks
a handful of ready-shelled chestnuts
15 or so sprouts
2 inches of cubed black pudding sausage
a garlic clove
salt & pepper

-   Put the chicken bones in a pan with the peppercorns, 2 of the bay leaves & 1 sprig of time. Cover with cold water, bring to the boil then turn down & simmer for 2 hours. After 1.5 hours, put the onion, celery, & 1 or 2 carrots (depending on the size) into the stock pot for the last half an hour.
-   Strain the stock into a bowl put back on the heat and season with salt & pepper.
-   Add the potatoes, the rest of the carrots & thyme and the other bay leaf & simmer until they are all cooked, then grate in the garlic clove on a fine grater & add the sprouts, chestnuts & black pudding & carry on cooking until the sprouts are just tender & the flavours all have mingled together.
-   Serve up and scoff!