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Poultry carcasse

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Category Cooked, salted, preserved and cold meats
Meses de temporada*: All year

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
Clarified stock
5 h

Clarified stock

  • Type of dish: Meats
  • Additional culinary preparation: Stocks
Dark poultry stock
3 h

Dark poultry stock

  • Additional culinary preparation: Stocks
Red onion and cheese soup with tempura and bread
60 min

Red onion and cheese soup with tempura and bread

  • Type of dish: Soups and creams, Finger foods, Appetizers and canapes
  • Temperature: Warm
Poultry stock
2 h 30 min

Poultry stock

  • Additional culinary preparation: Stocks
Roasted iberian pork with lukitxene style chutney
120 min

Roasted iberian pork with lukitxene style chutney

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: Basque cuisine
  • Recipes
  • Glossary
  • Type of dish
    • Juices, milkshakes and beverages
    • Burguers
    • Beers
    • Dessert
    • Pizzas, patty
    • Finger foods
    • Soups and creams
    • Cocktails
    • Shellfish
    • Meats
    • Sándwich
    • Ice creams and sorbets
    • Pastries
    • Coffee, chocolate and infusion
    • Main course
    • Birds
    • Legumes
    • Breakfasts and brunch
    • Appetizers and canapes
    • Pastas
    • Salads
    • Bread and pastries
    • Fish
    • Rices
    • Vegetables
    • Eggs
    • Cheeses
    • Patty
    • liqueur
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • European cuisine
    • Mexican cuisine
    • American cuisine
    • 5th range cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Asian cuisine
    • Gluten free cuisine
    • Basque cuisine
    • Vegan cuisine
    • Italian cuisine
    • French cuisine
  • Additional culinary preparation
    • Bakery
    • Technique
    • Dressings
    • Garnishes
    • Stocks
    • Sauces
    • Sweet
  • Conservation technique
    • Pasteurization
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • 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
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