Like Top Chef New York, the end is near for the Chicken Diary, and thank god. I had dinner plans last night, while the Brit assembled a chicken sandwich from some of the last of the meat. It’s getting down to skin and cartilage. Lunch was the remains of the chicken curry soup, even better the second day the Brit thought. I had planned to make a second soup from the remaining stock, maybe a chicken noodle, but now I think I’ll just freeze it as stock. I’ve done a fair amount with my little roast chicken, but now I’m tired of it. I’m ready to move on…and then come back to it. If you have any exciting uses for chicken stock that you’d like to share with me, and Fork in the Road readers, email them to email@example.com.