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Thaw and then cut down the top of the shell and loosen the meat. Season--I did Lawry's salt and pepper. Couple pats of butter. Vac pac (I had to trim the sharp edges off because they kept puncturing the bag arrrgh). SV at 140F for 45 mins. Mine were on the smaller side so 45 was plenty. 🤣🤣 The doctor seems to have no problem with him having high cholesterol so that's an excellent plan 🤣

Okay, I've watched the video and I've read all the comments and it still doesn't make sense to me. I can't see sacrificing all that good chicken just to make broth. I guess I want to have my cake and eat it too. When I make broth for chicken soup, I also want some meat to put in that soup. I don't know how it is up there, but here, I can buy two whole raw chickens for the price of a rotisserie chicken. And I can buy the cheapest cut of all, the hindquarter or Maryland cut and have five times the amount of meat and bones for half the price of a rotisserie chicken. And I control the salt. I put those five hindquarters, 2 quarts of water and two teaspoons of good chicken bouillon in the pressure cooker and cook them for 18 minutes. Then I remove the chicken, strip the meat from the bones and save it. Then I return all the bone and skin to the pressure cooker and cook them for 30 minutes longer. That's enough to extract the collagen and whatever from the skin and bones so that I get a nice gelled broth. Any longer and it starts to get cloudy. I've been making broth this way for 10 years and haven't had a complaint yet.

I love lamb shoulder and shoulder chops (both round bone and arm bone). I'd really love them slammed on a super hot grill - as they often do in Italy for lamb scottadito (though in theory they use rib chops, but I've had it with shoulder chops on the plate). Last night, for dinner: Paella, halfway cooked.

I didn't see that. I looked for comments and for some reason, even after two tries, I didn't see them. Thank you.

I can't imagine making chicken stock with a Costco roast chicken. Why not just have a salt lick?

Walk into any deli in NYC and ask for a chicken salad sandwich, and what you're getting is chicken (either diced, minced, shredded) mixed with mayo, minced onion, minced celery, maybe some parsley, maybe a little acid, on whatever you've asked for it on (e.g.: rye, Kaiser roll, white bread, wheat bread, etc.). Personally, I like to add mustard and either lemon juice or red or white wine vinegar to my chicken salad. Mise: Chicken salad sandwich: Chicken salad on salad: When you start talking about dubious add-ins, such as dried cranberries, raisins, grapes, etc., you've moved to California.

@Shelby If you make the mashed potatoes the Robuchon way, it's like 50/50 butter/potato - less carbs that way! 🤣

If you discarded the carcass, you discarded most of the gelatin. Read the first comment on the video:

So much for that plan. A cold, damp, miserable Sunday confined indoors inevitably led to... Version 2.0 had more cake, less blondie, cooked longer, and a splash of lemon for brightness. I preferred it to version 1.0 but the problem now is I'm curious what a re-jigged version 3.0 with a bit of ooze might be like. Which is daft because I already know. It'll be the same kinda-OK cake, just somewhere between the two. But the weather's set in for the week, so the chances of me cracking are high. 🙄

Here you kind of get into a territorial battle over definitions. Where I grew up in the Midwest, any meat that was ground or diced and mixed with mayonnaise and various add-ins was called salad. It was used on sandwiches. Examples: chicken salad, tuna salad, ham salad. In some areas, if the meat was ground fine it was called sandwich spread. Examples: ground bologna, ground ham, or ground roast beef. Prime examples in Europe are Wurstsalat and Coronation Chicken. Their primary component is meat not greens. Although I have not seen Coronation Chicken described as salad, only that it can be used as salad. The OP did not specify whether whether she meant for the chicken salad to be used in a sandwich or with greens as a meal. It does make a difference. To me, the example that I posted is not chicken salad. It is a salad with chicken.

@Shelbywhat's your method for your sv tails?

Wereyou pleased with the result? How was the salt content?

I used the entire carcass.

I watched the video several times and saw no mention of him using the entire carcass. I saw no bones in the meat hesparated, but images went by quickly. He did mention wanting a meaty stock.

Every definition I've ever seen of salad has this to say They may word it differently, but all use "mixture" and "dressing". One ingredient and a dressing does not meet thar definition. I certainly wouldn't call it a salad; it's "chicken in mayonnaise". How was the chicken cooked? How the was mayonnaise? made?

@Shelby Ignored the Bell's.

@Norm Matthews and @Paul Bacinoyou both have me drooling over your shrimp! Beef short ribs over REAL mashed potatoes. Ronnie's doctor is going to kill me. Fried bass, cheesy cauliflower and collard greens Tuna melts--no bread, done in bell peppers (don't look @rotuts) Salad and fried livers and gizzards Valentine's dinner Oysters Cheesy mashed potatoes Roasted asparagus SV'd lobster tail Chocolate cake and ice cream for dessert

I think you have a point. I have 2 more ready to spin. I'll likely do one today and see if I can tell by looking through the bottom before I bring the blade back up. I like this thing but if it doesn't spin all the way to the bottom on the next one I'll call Cuisinart and ask about it. If that is normal I'll have to decide whether or not to keep it.

Using a commercially cooked chicken is : 1 ) easy 2 ) tasty 3 ) limits your ability to concentrate the stock , due to the salt content and seasoning choice of the establishment. I use fresh chicken , InDoorSmoke // roast plainly and use minimum water , thus the stock gets concentrated by water loss from the iPot each time you quick release . https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/81/#comment-2458957 etc. I season at the time of use , and in different ways for different uses.

Valentine Dinner--red shrimp ( Garlic, evoo, lemon )--simple can corn-- tator w beech/ oyster mushroom gravy--Bacino's Cucina 30/30 ( wet dry house aged ) Rib eye

I put feet in nails and all. They turn mushy after cooking, so I get gelatin from them.

I simply snip them off with kitchen scissors.

@ElsieD have you decided if the ice on the bottom is the result of the blade not getting to near the bottom of the cup ? that seems to be a drawback of the unit. whaat do you think ?

Valentines Day dinner. I used this recipe but sub'd shrimp for half of the fish. Since I already had charred grape tomatoes from a few days ago, I skipped the oven altogether, instead I put the dish together stove-top. We were very happy with the outcome and would make it again. https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?unlocked_article_code=1.K1A.hf3-.P0TqYp_mTMak&smid=share-url

Chris Young says he used the whole thing - skin, meat and bones. How about you?