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Carcass
A carcass is the bone frame of an animal left over after carving or deboning, used as the base for stocks.
Origin
The word comes from the French carcasse. Bones and cartilage give a stock flavour and body. Using carcasses makes the most of leftovers and gets more out of the whole animal.
How to
Break the carcass into pieces and roast it first for a dark stock. Start it in cold water with soup vegetables, let it simmer gently and skim off the foam. Finally, strain the stock. It can be reduced, frozen and used later for sauces, soups or risotto. Poultry bones work well because they give a mild, rounded flavour.
Common mistake
A stock that boils vigorously turns cloudy. Keep the heat low.
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Related terms
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