Waste Not, Want Not

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The other day I had posted about parboiling brats or Italian sausages before cooking them on the grill and it reminded me, I often do this with chicken before putting it on the grill too. It was years ago, I kept burning my chicken, and so one day I asked a friend who I knew would know a thing to two about chicken, "Hey, how you get your chicken just right on the grill?" "I parboil it first," he told me. The idea was much the same as for the brats. You didn't want the outside overdone before the inside was fully cooked, so parboiling gets the inside precooked so they take less time on the grill to be fully done inside and out. One thing I like to do, wanting to waste nothing, is to use some of the water I boiled the chicken in to make rice or pasta as a side, and boil the rice or noodles in the "broth." It always comes out very good. Do you ever parboil your chicken before you throw it on the grill, and would you use the "broth" to make rice or pasta on the side? ***Pictures are still not working.***