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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
Consomé clarificado
5 h

Consomé clarificado

  • Tipo de plato: Carnes
  • Elaboraciones complementarias: Fondos
Fondo oscuro de ave
3 h

Fondo oscuro de ave

  • Elaboraciones complementarias: Fondos
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: Pintxos y tapas, Aperitivos y canapés
  • Temperatura de consumo: Templado
Fondo de ave
2 h y 30 min

Fondo de ave

  • Elaboraciones complementarias: Fondos
Harrapakin iberikoa Lukitxene chutneyarekin
120 min

Harrapakin iberikoa Lukitxene chutneyarekin

  • Plater mota: Okelak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Euskal sukaldaritza
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Cocktails
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Shellfish
    • Bread and pastries
    • Pizzas, patty
    • Dessert
    • Pasta
    • Sándwich
    • Pastries
    • Finger foods
    • Ice creams and sorbets
    • Legumes
    • Salads
    • Eggs
    • Patty
    • liqueur
    • Harvard plate
    • Main course
    • Meats
    • Fish
    • Birds
    • Vegetables
    • Soups and creams
    • Rices
    • Coffee, chocolate and infusion
    • Cheeses
    • Appetizers and canapes
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • Mexican cuisine
    • Arabic cuisine
    • 5th range 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
    • Sauces
    • Garnishes
    • Technique
    • Bakery
    • Stocks
    • Dressings
    • 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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