Making Short Rib and Bone Marrow Agnolotti with Horseradish Brown Butter and Herbed Bread Crumbs from Scott Conant's Scarpetta cookbook.
The agnolotti recipe uses a Chicken Reduction, also in the book, made with 6lbs chicken bones. I decided to make some stock using a couple of 3lb chickens to get the bones to roast and make the reduction. But clearly, 2 3lb birds won't yield 6lbs of bones.
1st question: Anyone made the Chicken Reduction before and do I really need 6lbs of bones or will the bones of a couple of chickens suffice?
2nd question: What weight of bones does a 3lb chicken yield? Or how many 3lb chickens does it take to get 6lbs of bones?