This Is why I love chicken stock.
We made an intensely deep, strong stock from the skin and bones of half a chicken. Little tiny pot. Handfuls of European aromatics. Water to cover, and then a long, slow simmer with the lid on, a bit ajar. It ended up being one pint of the most heavenly stuff. Almost brown. Super thick with bone goo. Serious flavor.
And then what did we use it for?
Some onion, some oil and butter, some rice, some broken pasta. A little salt and pepper (your stock should be salted, but not salty). Cook until you get brown spots on the pasta. Cranky was too excited about the experiment, and rushed that part.
Then pour in your chicken stock and put the lid on, over low heat, until it's done.
You could call it pilaf if it makes you feel stupid to call it Rice-A-Roni.
We call it Rice-A-Roni.