Belgian Endive and Broth

I seem to need constant inspiration (especially at this time of year) for my menu planning, so I thought I'd post was we had for dinner.

Last night we had a roasted chicken, garlic-thyme butternut squash, belgian endive and homemade mayonnaise. After dinner, DH removed the leftover meat from the bones and threw the carcass in the slow-cooker. The meat went in the fridge! I added a little salt and apple cider vinegar to the water, and put it on low. I'll leave it simmering all day today, and it will be good!

I have been enjoying using Belgian endive leaves as dippers lately. I've tried it with eggplant caviar (from Nourishing Traditions) and my own guacamole, as well as the mayo last night. I really love it.