The juice - absolutely put it in the fridge and use it to flavor other stuff, or just drink it reheated. I use juices from slow cooked meats when I make rice or potatoes.
The bone. Depending on how big it is, either freeze it and start saving your (grass fed and pastured) bones to make bone broth, or if it's big enough, as is, make some bone broth just with it. Most folks use a slow cooker, but I use a pressure cooker. For me, bone broth takes about 2.5 hours in an eight quart pressure cooker. I don't know how long it takes in a slow cooker, but I think over night isn't unheard of.
Basics: bones, a couple of tablespoons of vinegar, water.
Some folks like the bones roasted before making broth. Bone broth is good for you - all kinds of minerals. Some folks add salt while they're making the broth; I like adding salt when I use it, either just drinking it reheated, or to make rice, potatoes, etc. Also, it has a short shelf life, even in the fridge, so if you end up with a few quarts, cool it down and freeze any you won't consume in the next few days.