Carcass (kitchen)
Carcass ( French carcasse "skeleton") refers to the skeleton that remains after the carving of mostly smaller animals such as poultry , rabbits or hare, including any adhering meat and skin residues. The skeleton of food fish , as well as the gutted shells, claws and legs of crustaceans such as lobsters and crabs, are also referred to as carcasses.
Carcasses serve as the basis for stocks and sauces , to which they give a strong aroma.
The French technical term Carcasse describes the completely gutted and possibly roughly dismantled body of large animals for slaughter.
A duck press can be very helpful at times.
literature
- The great Larousse Gastronomique , Paris, Munich, 2007, ISBN 978-3-88472-900-7