Dinner

We have rotisserie chickens often, and I strip all the meat we don't eat off the bones and put in a freezer bag and freeze. I do the same with the carcass, adding to the existing bag (once cool) . When I have three carcasses, I make homemade stock*, and by that time I usually have enough chicken meat too. (If I don't, I'll just quick cook up a breast or two to add to it. *Note: the Spark nutrition info lists 4 cups of homemade stock as having over 400 calories (!) but when I make it, I skim off ALL of the fat, so I used the info for commercially-prepared stock. You can use chicken broth, but I would use all broth and little water or it will taste thin. Also, the chicken I used is, quite literally, a "mixed bag" (dark and white meat), but, since my hubby and I tend to devour the dark meat first when we have the rotisserie chicken , I only counted 1/3 of the chicken meat as dark meat.As for ingredients, of course you can use dried thyme (use less than fresh) and you could use regular onions, just try to find sweet ones; shallots' flavor is so delicate and sweet that I think it kind of makes the dish. That and the homemade chicken stock! :)