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Poultry carcasse

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Poultry carcasses
Category Cooked, salted, preserved and cold meats
Seasonal period: 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
Hegazti-hondo iluna
3 h

Hegazti-hondo iluna

  • Osagarriak: Hondoak
Sopa de cebolla roja y queso con pan y tempura
60 min

Sopa de cebolla roja y queso con pan y tempura

  • Tipo de plato: Sopas y cremas, Pintxos y tapas, Aperitivos y canapés
  • Temperatura de consumo: Templado
Poultry stock
2 h 30 min

Poultry stock

  • Additional culinary preparation: Stocks
Presa ibérica con chutney lukitxene
120 min

Presa ibérica con chutney lukitxene

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina vasca
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Cocktails
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Finger foods
    • Pizzas, patty
    • Pastries
    • Dessert
    • Bread and pastries
    • Sándwich
    • Pasta
    • Salads
    • Legumes
    • Ice creams and sorbets
    • Shellfish
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Meats
    • Harvard plate
    • Main course
    • Rices
    • Soups and creams
    • Vegetables
    • Birds
    • Coffee, chocolate and infusion
    • Cheeses
    • Appetizers and canapes
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • 5th range cuisine
    • Mexican cuisine
    • Arabic cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Gluten free cuisine
    • Asian cuisine
    • Vegan cuisine
    • French cuisine
    • Basque cuisine
    • Italian cuisine
    • European cuisine
    • American cuisine
  • Additional culinary preparation
    • Dressings
    • Sauces
    • Stocks
    • Technique
    • Bakery
    • Garnishes
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
    • Pasteurization
  • 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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