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The classic French (cooking school) method of making stock (and how I learned it), from Robuchon to Keller to Bourdain, is no salt or the barest of minimum of salt when making stock.

I do the straight dough, and yeah it's a big batch. When I divide it into 5 balls (about 340 grams each), those go into the fridge in reusable containers that I brush with a little oil or spray with PAM. I find they're good and even better for at least 3 days (developing more flavor), so they end up all getting used. I'll make focaccia, pan pizza, etc. over the course of the next few days. This is another good source...https://www.seriouseats.com/the-pizza-lab-three-doughs-to-know

Here either. I might find a Cornish hen but not a whole chicken! Even the factory farm raised birds are over $5. Pastured, small farm, are quadruple in price. I don't mind the saltiness and to be honest, don't find it salty when the stock is used in soups.

I think we're talking about two different things here. What you want is chicken stock. What I make is chicken broth and for me it serves the purpose well. After reading everything I still think that your problem is the amount of water that you are using. If you want to have the exactly the same result as what they get in the video, you need to make it exactly like they make it in the video. If you are going to use two chickens, make two batches. It's going to take you twice as long but if you want success, patience is a virtue. When I have the time and enough carcasses collected in the freezer, I do make a brown stock. I roast the bones until they are nice and brown and then when I put them in the pressure cooker I use just enough water to cover them. As I said, using a rotisserie chicken here wouldn't be practical. They cost twice as much as raw chicken, are usually seasoned with some strange combination and overcooked to the point of chicken jerky.

@weinoo Did you use a polish or a levain? Or the straight method? Also, his recipe makes a lot of dough. Did you scale the recipe or make the full recipe? If you made the full recipe and assuming you don't use all the dough in 2 days, do you freeze the extra?

I made broth in my 2 IPs with two Costco chickens, one in each pot. I cooked them for 90 minutes. I'm very pleased with the result. I packaged it in one cup portions and they are in the freezer. The result is cheaper than buying grocery store chicken broth and much, much better. When I tasted the broth, I did not find it salty and I use salt sparingly when I cook. So thanks for starting this topic, @Shel_B. I'll continue to make chicken broth this way. PS Zeus, the cat, wouldn't touch the IP'd chicken. He wouldn't, as we say around here, walk two feet to fart on it,

Check this out, @rotuts...

I think it's really round bone chops and blade chops. Here are both kinds of shoulder chops... https://goodfoodbaddie.com/garlic-herb-lamb-shoulder-chops/#google_vignette

Exactly. Even the cat won't eat the chicken after making stock.

using a commercially cooked chicken is easy . not more complicated than that. sort of like a very beginners stock. after that , maybe the beginner will think it through , possibly , or not.

Salmon burger with cabbage and radish slaw I spread the bun and dressed the slaw with the cilantro-based Green Sauce from Good Things by Samin Nosrat. I tried a brief baking soda brine that Nik Sharma touted to reduce albumin leakage and improve the texture of salmon cooked on high heat and it lived up to that. He uses 2T baking soda/quart of cold water for 15 min. I rinsed off the brine, patted the fish dry and seasoned it before starting skin-side down in a very hot pan. very little albumin leakage, most of those bright spots are highlights.

@weinoo what do you mean by ' round bone and arm bone ? ' I might have to get back to TJ's racks of lamb. many years ago , before they started carrying fresh meat , they had superb frozen racks of lamb. and they were not that expensive , when purchased for a treat. they came from Canada , back then. I think Tj's has racks from NewZealand , and possibly from Canada [ ? pre-tarrif ? ] Fresh ones , one way or the other.

Thanks @Shelby! That's my new plan for tonight's tails.

And it’s not like you can reduce the salt by just removing the skin because they’re injected throughout with brine!

Costco loses money on every one of those birds. There is nowhere near me where I can get even one whole chicken for five bucks, let alone two! I like your method though!

I think the difference is that, in the US, a Costco rotisserie chicken is like half the price of a raw chicken... plus it contributes that roasted flavor making a brown chicken stock as opposed to a white stock. In the past, I've made duck stock from Peking duck carcass, but I'm not a huge fan. Nowadays, I'd much rather make stock from raw feet/backs/wings. Then, went I want broth, I'll take the stock and poach the meat in it so the meat is perfect. When I make stock, the leftover chicken is inedible as (like Chris says) everything has been donated to the stock.

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. 🙄