I saved the breast carcass, put it in a pot with some water, celery, onions, carrot, and a splash of white wine. Seasoned with salt, pepper, and thyme, then simmered it for about an hour and a half.
When my stock was finished I strained it of all the veggies, picked the meat off the bone, and also added in some breast meat I had put away in a container. Then in another pot, I sauteed in butter, some celery, carrots, onions, and crimini mushrooms, mixed in 1/2 cup of flour, let that cook till it was all blended, then ladle, by ladle I whisked in the stock and after it thickened up, I threw in some cooked brown rice, and then finished it off with a little half and half for color. Garnish with some parsley.
The salad was just pears, arugula, red onion, blue cheese and walnuts, tossed in a balsamic vinaigrette.
It was perfect for a cold and snowy day we had here today! Yes, it snowed a little already! Yuck!