Since it was only the two of us for Thanksgiving, instead of cooking a turkey I opted to sub a really large chicken. Turned out great and we didn't have leftovers for the rest of our lives.
Move on to what I wanted to do with the carcass. I used it, along with some bones from some chicken thighs, to make some stock. Put my usual suspects in and cooked it yesterday. I guess I must've put in too much salt and it tastes a bit salty to me. Although, I have to admit I'm not much of a salt person. My dad, a doctor, always told me that if I had to be put on a salt-free diet, I wouldn't know the difference.
I have removed all the solids and am chilling the stock so the fat comes to the top. Can anyone suggest what I can do to reduce the saltiness of the stock?
Move on to what I wanted to do with the carcass. I used it, along with some bones from some chicken thighs, to make some stock. Put my usual suspects in and cooked it yesterday. I guess I must've put in too much salt and it tastes a bit salty to me. Although, I have to admit I'm not much of a salt person. My dad, a doctor, always told me that if I had to be put on a salt-free diet, I wouldn't know the difference.
I have removed all the solids and am chilling the stock so the fat comes to the top. Can anyone suggest what I can do to reduce the saltiness of the stock?