Roasted up a chicken from our farm last night -- served it with pasta from the local place. I made a sauce of sauted onions and garlic, mushrooms, then added red wine. I added some grated asiago at the end. It was yummy. After dinner was over I boiled the carcass with carrots, onions and celery. Now I have a nice stock in the fridge, ready to go. I like the way these home grown birds just keep on