here it is, your moment of Zen

Although I like a nice bit of roast chicken as much as the next carnivore, it's almost the least part of roasting a bird for me. It's about the golden-brown, warm-smelling grease I'm siphoning off to make gravy. It's about that crispy salty herbed bit of skin right at the top of the breastbone that I nip off and nibble on before I carve. It's about the scent of the carcass rendering slowly down to broth overnight. It's about looking at the juicy breast meat and seeing ginger chicken salad and cold chicken sammiches and who-knows-what-else.

And it's about taking all of those bits and making CHICKEN PIE later in the week.