Say I pressure boil a chicken carcass in water for an hour or so. The bones at this point crumble easy in my fingers, and the majority of the fat and collagen has rendered out.
If I get all the bones out, what sort of macros are we looking at for the rest of the carcass? Is it going to be pretty much all protein and incomplete aminos (like pork rinds)?
The bones would contain calcium and other minerals. They make bone meal, which is great fertilizer. Probably not the best thing to consume much of. Like half an egg shell has all your RDA of calcium. So like a teaspoon probably contains all your needed minerals. Bone meal can be good for pets, but it’s the same deal. A little goes a long ways.
The rest of the carcass is going to have connective tissues. Those are fine to eat.
Probably some proteins and fats otherwise. Strain it and use as stock!