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That's beautiful-loooking chicken stock, @rotuts.

No, the bird is wrapped in parchment paper before the salt topping is applied. Sometimes, some of the salt gets a little charred. The charred salt is binned but the rest kept for another day.

Sourdough Boules, made with one of the mini bigas. 95g of biga, 700g of flour, 70% hydration plus salt. Dough was in the fridge for 48 hours. Left on the counter overnight to warm up and finish rising. Baked this morning.

Is the salt saturated with chicken juices after the final baking? That's been my experience when I roasted a chicken atop a bed of coarse sea salt. Cleanup has been easy, but I've never thought about reusing the salt unless I was planning to roast another chicken soon.

Cornish Game hen--Penzy Northwoods seasoning. Half/ plus back/ spaghetti squash in a yellow tomato sauce

For sure , CkMarrow is a nutritional powerhouse .

As I believe it was mentioned, the picture you posted is not chicken marrow, its some other far larger, fattier beast. Also, I would be cautious 'scraping' chicken marrow out with any utensil (as you will get bone fragments). I grew up in a family who enjoys it, often after making braises or large batches of stock (something where time and liquid are usually involved in quantity), at which point, bite the ends off the bone, typically discarded (though if has been cooking for hours, the cartilage and tendons are delicious!), then, assuming ones teeth are of sound composure, bite with back teeth in the middle of the bone and continue to bite towards the opened end, squeezing the good stuff out. Extremely healthy and delicious!

Hot weather salad for supper. Spinach, blueberries, red onion, bacon, goat cheese.

One of them is my son-in-law's mother. She has fairly severe Crohn's and just had a second resection earlier this year, and has a raft of other chronic conditions and/or allergies that further restrict her dietary options (and her life in general). Despite that she raised three kids, mostly by herself; two boys on the autism spectrum and a daughter who was the stereotypical rebellious hellion teenager. ...and paid off her shitheel ex's massive gambling debts as well, while working at not-especially-lucrative jobs. I admire her greatly.

I am currently on TPN, first time ever. I am very fortunate in that I have mostly been symptom free for most of my life. I was diagnosed at 10 years old following investigation into other symptoms related to my joints. Since then I’ve consistently worked, both here in the UK and abroad, I lived in Russia for three years, married twice and raised four great kids. There are people with this horrendous condition that have suffered/are suffering a great deal more than me. I

Beef Stew Pie from a recipe in “essen & trinken” - beef stew is made with diced beef shank, carrots, peas and curry powder. Once finished you separate the liquid from the solids and use the solids to fill the pie. Pie dough is made with flour, butter, egg, water and vinegar. The braising liquid is warmed up and spooned over the pie pieces

Out with my son in Sydney for a typical lunch. We both had a chicken bowl which was good. Lettuce (of course ) and so many delicious bits and pieces… barley, walnuts, sesame seeds, nigella seeds, poached jammy egg, sauerkraut, walnuts, radishes, paprika/red pepper sauce, sliced oranges, and of course marinated then breadcrumb cooked chicken, great vinaigrette. I had freshly squeezed watermelon juice with mint.

Smoked oysters remind my of a night with my Dad when I was about 9 or 10. My mom was out and he came into the room where I slept with my younger sister and waved his cigarette in a circle, which was our code for "your sister is sleeping, you can get up." I did and we had smoked oysters with saltines and my first tiny sip of beer. "Don't tell your Mom about the beer." Fast forward about 55 years and my dad was in long term care. I brought smoked oysters and saltines and a bottle of beer. "Don't tell the nurses about the beer." Full circle.

盐焗鸡 (yán jú jī), salt baked chicken. A Hakka dish. The chicken is brushed with Shaoxing wine, covered inside and out in a mix of ground 沙姜 (shā jiāng), sand ginger aka lesser galangal, kencur, Kaempferia galanga; salt and ground white pepper then buried in its own weight of coarse sea salt and ‘baked’ in a clay pot or wok. Usually served hand torn. Here I used half an organic chicken and I’ll get at least two meals out of it. The salt is reusable.

Breakfast outside at my son’s place. Scrambled eggs on toast with tomatoes and baby bocconcini. An almond cream croissant to share as a finishing sweet. Takeaway coffee from the cafe nearby

Good points . temperature differences aside we both get a superb amount of gelatin. granted , I concentrate it on purpose .

Mapo tofu tonight (and lunches for a couple of days). My first attempt. Next time a little more sauce and medium tofu. I could only find firm or extra firm.

TJ's lemon torchietti pasta, snap peas, yellow zucchini and red peppers, dressed with TJ's lemon pesto and crumbled feta. I often photograph my plate next to a window in the living room and must ask my assistant to step aside… Today, he was puzzled, but obliged. Sometimes I have to haul him away and shut him up in my bedroom.

Leftover Shoyu Chicken and Rice: 1½ thighs were left over from dinner last night. Heated them in the sauce, used the sauce to refresh the rice, had a glass of tea with the meal.

I do mine in large pot at a bare simmer (the old fashioned way). At 2 hours I strain the stock, trash the veg then add the bones back to the pot and cover with cold water and bring up to a simmer again. I was super impressed how much gelatin I got considering I didn't add any chicken feet and the broth had more flavor than I expected as well. Oh and when I go over night I just put it as low as possible and put the pot to one side of the flame

@AAQuesada thank you for those ideas . Ive found that chopping the bottom of the leg for marrow , probably adds little marrow to the stock . this in an iPot HP 1 hour. Im pleased with that , as i did not care very much for the flavor of the cooked marrow. when you say you pull yours @ 2 Hrs : how are you cooking for those 2 hrs ? @ 2 hrs , you pull the chicken out of your cooking method ? then , you continue over night w the stock ? what heat method are you using then ? I think its fine to chop the bones making your ' personal ' stock . I will chop off the bottom of ChDrums , as I pull off the skin , as its easy to do . next time . but not for the marrow . for easy of getting the PITA skin off .

I do this when I make chicken stock and have been very happy with the results. Legs make great stock! I pull mine at 2 hours because I feel the flavor is best at that point then add more water and let it go overnight to really get all the gelatin

It's a great ingredient I love making Negishio condiment for grilled meats. It's basically diced Negi with salt, black pepper, sesame oil some ajinomoto/chicken powder for that msg hit if you want.

Singapore style headless fish head curry (mahi mahi) with masala potatoes.

Grilled chicken thighs with lime basil butter and corn, plus tomato salad and some grilled bread