I am making some chicken stock and we had a few bones left from the ribeye my wife baked. Not off peoples plates but trimmed in the kitchen. I had an Einstein of an idea to just throw them in the stock to enhance the flavor. I think all this idea needs to catch on is a name. I will call it chief stock as it is a combo of chicken and beef. I can see it now. In no time the forum will be bustling with new dishes using Kevins Chief Stock. Yes all caps! Please give me your feedback on my idea. Bear in mind we are rough cut breed here in the Rocky Mountain states. This is the land where is leather is a tool not a toy.