Brad, if you have any left, get some Dulcet Madras Curry Sauce and Marinade. Breast out the bird and cube it, part out the legs, thighs, and wings, and basically use all the meat. Pour a cup of the sauce into a wok, throw in the meat, and simmer for awhile. throw in a cup of diced yellow onion, and when the onion's cooked, serve over Basmati Jasmine rice, maybe with carrots sauteed in sweet butter, mixed with grilled red and green peppers. I'm still working on the right wine, however!