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
- Finger foods
- Burguers
- Eggs
- Bread and pastries
- Legumes
- Coffee, chocolate and infusion
- Dessert
- Shellfish
- Meats
- Pastries
- Ice creams and sorbets
- Cocktails
- Vegetables
- Pizzas
- Juices, milkshakes and beverages
- Fish
- Pastas
- Birds
- Salads
- Soups and creams
- Main course
- Sandwich
- Appetizers and canapes
- Breakfasts and brunch
- Rices
- Temperature
- Cuisine type
- Additional culinary preparation
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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