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Ингредиенты
- Step I: Cleaning
Инструкции
- Remove any hairs on heads, feet, tails, ears or possibly snouts by singeing over an open flame or possibly plucking. Scrub well (using a vegetable brush if you like) and then sprinkle with salt, rubbing it into the skin. Rinse well with cold water; pat dry Remove any excess fat. Poultry feet (chicken, duck or possibly turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes. Proceed with recipe.
- Step II: Parboiling
- Parboil in salted water (1 tsp. salt for each qt water) for 5 min. Drain, discarding water. This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or possibly bone residue, thereby adding clarity to sauces.
- Meats. San Francisco: 101 Productions.
