Tropicalsenior

Should be the first thing that is learned when making stock or broth. Then the seasoning can be adjusted in the final dish.

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.

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.

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.

Neely, What is the green leaf in the bottom right hand corner that looks like alligator skin?

In one of the threads that Mitch gave us, someone mentioned putting boiled eggs in chicken salad. I like chicken and I like boiled eggs but I just can't see combining the two textures. I much prefer homemade mayonnaise, especially for chicken salad, because you can customize it to your own taste. But it has a very short shelf life and I seem to throw away more than I use. Every time I make a full batch it turns out perfectly. But whenever I try to make a half batch or a quarter batch I have a dismal failure.

I feel the same way. Add-ins for me just don't give chicken salad enough flavor. If it's poached chicken or rotisserie chicken I try to go with a very Tangy dressing but I prefer to prepare the chicken in a way that it has more flavor to begin with. The other day I marinated finally diced raw chicken breast in soy sauce, hoisin sauce and rice wine vinegar. Sauteed it just until it was done and let it cool. Dressed with a light Sesame ginger dressing and used it on an arranged dinner salad. It was delicious.

Unless you live in Costa Rica and you are continually faced with this situation. All imported products have to have a Costa Rican translation sticker. They love to put it right in the middle of the instructions. They do give the instructions in Spanish but they are so small that you need a 10x triplet magnifying glass and many times they are just plain wrong. I used to spend lots of time peeling off the label but now I just ask Mr Google.

This is what Pillsbury says to do. Prep Instructions REMOVE PARCHMENT PAPER FROM CRUSTS BEFORE FILLING OR BAKING. TO MAKE A ONE-CRUST BAKED PIE SHELL (For filled pies like ice cream, chiffon or cream pies): 1. HEAT oven to 400°F. 2. LET 1 crust thaw 10 to 20 minutes. PRICK bottom and around side thoroughly with fork. 3. BAKE on oven rack 9 to 11 minutes or until lightly browned. COOL. FILL as directed in your recipe. TO MAKE A ONE- OR TWO-CRUST FILLED PIE (For one-crust filled pies like pumpkin, pecan or quiche OR two-crust filled pies): 1. PLACE cookie sheet on oven rack. HEAT oven as directed in your recipe. POUR filling into 1 frozen crust. 2. ONE-CRUST FILLED PIE: BAKE on cookie sheet as directed in your recipe.

Or as a friend of mine used to say. I'm on a light diet. As soon as it gets light, I start eating.

I know this isn't relevant to you patti but for those of us who are living alone or cooking for two, making bean salad can be a problem. By the time I have added three kinds of beans and chickpeas, I have enough to feed us and my neighbors. So I usually mix the beans together first, before I add the dressing, take out what I need for one meal and freeze the rest in small portions. That way I can have bean salad just when I want it and we're not eating bean salad for a week.

Me too. I tried Googling this and only came up with a bunch of googlygunk, as my grandson calls it.

This is how our eggs are packaged now. They are simply wrapped in cellophane but it is much preferable to the paper bag. They are sold in units of 15 but they are actually sold by the kilo so each package has a slightly different price. When I get them home I transfer them to plastic egg cartons that are designed for 15 eggs. Most people here don't keep their eggs in the refrigerator and don't have to because they have not been washed before Packaging. For me, it's a habit that I have just not been able to get used to and I still keep mine in the fridge. For a while here, we had frequent small earthquakes and I had to get used to being very cautious about opening cupboard doors. I learned quickly after I got hit in the head with a jar of peanut butter

Maybe you could use something like this. I bought something similar when we first moved here because at that time when you bought eggs they gave them to you in a paper bag and I never got home without breaking one or two. The only problem with it was that it only contained 12 eggs and here they sell them to you in multiples of 15. I still had three that were in danger of not making it home in one piece.

Plus being very dangerous. If that headwind turns into a side wind it can easily flip a trailer.