Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
What was the total water weight of the recipe? If it was much over 500g and still tasted too salty, then you're probably right that the carcasses brought a lot of salt with them.
Edited to add: salting to taste is usually the best idea with a broth, since other things you do to it will affect its apparent salinity. Including the acid level, and of course any reduction. If you're using it as stock it's best to leave it out entirely.
What was the total water weight of the recipe? If it was much over 500g and still tasted too salty, then you're probably right that the carcasses brought a lot of salt with them.
By cteavin,
