Poultry cut: where it is, price, recipes
Carcass (frame)
The frame left once the pieces come off: breastbone, back and a few scraps of meat. Roast it before adding water and you get a dark stock; simmer it raw and you get the clean, pale broth of chicken soup.
- Boiled
$2/ lb
- In French
- Carcasse
- Where it sits
- Breast. Every breast hides a tenderloin, the small muscle along the breastbone that peels away by hand.
- Tenderness
- 1/5
- Flavor
- 3/5
- Marbling
- 1/5
- Price
- $2 / lb ·
- Actual size
- ~25 cm
