Poultry carcasse
It is the whole skeleton of fowl (both farm and game birds), after deboning the breast and cutting the thighs off.
It is used to make stocks and broths.
Recipes
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Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Legumes
- Pizzas, patty
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Pastries
- Shellfish
- Coffee, chocolate and infusion
- Pastas
- Finger foods
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Birds
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed