671 don away carcass Recipes

whole chicken with neck included with carcass, water, whole onion, unpeeled and halved, whole carrot , large, pared, parsley, bay leaf, garlic, salt, potato(es), peeled and chopped, egg noodles (fedelini), black pepper, freshly ground, limes, cut into wedges, avocado, peeled and sliced, bananas

leftover turkey breast carcass (from an 8-lb turkey breast), water, chicken bouillon granules, bay leaves, uncooked minute ® white rice, uncooked quick-cooking barley, sliced carrots, chopped onion, sliced celery, garlic clove, minced, salt, pepper, cubed cooked turkey, minced fresh parsley or 2 tsp dried parsley flakes

peanut oil, fresh okra, rinsed, top and bottom trimmed away, and sliced into 1/4/

chicken , cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded, boiling water, cold water, coarse kosher salt, onions, quartered, red-skinned sweet potato), peeled , cut in half crosswise, carrots, peeled, thickly sliced, parsnips, peeled, thickly sliced, celery stalks , cut into 2-inch pieces, fresh dill sprigs, fresh italian parsley sprigs, parsley-sage matzo balls, fresh lemon juice, lemon slices

bacon slices, coarsely chopped, shallots, chopped, garlic cloves, chopped, kale , stems cut away, leaves torn into 1-inch pieces, canned low-salt chicken broth

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

shovels , as needed, feet lava river rocks (lava rocks are porous) to be pre-heated, cord wood, sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire), metal fire tongs to move rocks, panels, wood, fire mitts to protect your hands from the heat, safety goggles and protective gear for your body, a large bunch of ti leaves bound together to be used as a brush to remove ash from the rocks, a stretcher constructed with 2 (8-foot long, 2 by 6-inch pieces) lumber to comprise the wood handles, connected by 2 (2 by 6 cross) pieces each 3 to 4-feet in length, and an affixed support platform made of 3/4-inch plywood which is 4 feet long by 3 to 4 feet wide, feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass, gauge wire as needed to secure the chicken wire, wire cutters, entire head-on pig carcass , innards removed, banana stumps to place between the pig meat and the hot coals to prevent the flesh from burning, ti leaves , hard stalks snapped out, to be used like aluminum foil to steam the pig

basic turkey stock, turkey carcass from 12- to 14-lb turkey, cut into 4 or 5 rough pieces to fit into pot, onion , peeled and halved, carrot , peeled and chopped coarse, rib celery , about 4 oz, chopped coarse, garlic , unpeeled and smashed, dry white wine, bay leaf, fresh parsley leaves, fresh thyme, soup, boiling potatoes , unpeeled and cut into 1-inch pieces, minced fresh savory leaves, linguica sausage , cut into 1/4-inch-thick rounds, kale (about 12 oz), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)

turkey carcass, whole carrots , cut into pieces, onion, diced, stalk celery, diced fine, garlic,minced, chicken broth , (64 oz), fat free chicken gravy (10 oz), egg noodles, pepper, fresh parsley, chopped

whole left over chicken bones or carcass, whole onion peeled and loosely chopped, celery roughly chopped, carrot rough chopped (no need to peel), bay leaf, fresh parsley, fresh thyme

a round of camembert (about 8 oz), the top rind cut away and discarded, leaving the bottom and side rind intact, egg, beaten lightly, fine fresh bread crumbs, chopped toasted and skinned hazelnuts, apple slices and toasted brioche as accompaniments

portobello mushrooms, olive oil, garlic cloves, minced, chopped fresh parsley, water, salt, polenta (coarse cornmeal) or yellow cornmeal, butter, grated sharp white cheddar cheese (about 4 oz), swiss chard , ribs cut away, leaves cut in 3x1-inch strips, fresh spinach leaves

whipping cream, half and half, egg yolks, sugar, imported white chocolate (such as lindt), chopped, quartered stemmed strawberries, mangoes, peeled , pulp cut away from pit, sugar cones, imported white chocolate (such as lindt), chopped, vegetable oil, rainbow mix sprinkles (nonpareil), chocolate sprinkles and/or dark chocolate shavings, imported bittersweet (not unsweetened ) chocolate, chopped

lamb shanks, vegetable oil, butter, chopped onion, chopped carrots, chopped parsnips, fresh large thyme sprigs, whole garlic heads, unpeeled , cut horizontally in half, dry red wine, chicken stock or canned low-salt chicken broth, orange, peel and pith cut away, orange quartered, whole cinnamon sticks, fennel seeds, crushed, butternut squash , quartered lengthwise, seeded, scant ) ground nutmeg, fresh medium fennel bulb, trimmed, sliced (about 2 cups), grated orange peel, red swiss chard, butter

leeks (about 1 lb, white and pale green parts only), cut crosswise into 1/4-inch-thick slices, boiling potatoes (about 3/4 lb total ), garlic clove, a 1-inch piece peeled fresh gingerroot, a 1 3/4-lb piece monkfish fillet cut in half crosswise or two smaller fillets (1 3/4 lb total), any membrane and any dark meat cut away, fresh chanterelle mushrooms*, cleaned with a pastry brush or a dampened kitchen towel, stem ends trimmed and large mushrooms halved, warm clarified butter, freshly ground white pepper, tawny port, soy sauce, garnish: fresh chives , cut into 1-inch pieces, unsalted butter , cut into 1-inch pieces