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Poultry and Meat Stock (Brodo)
Book Information
The Professional Chef (8th Edition)
Page: 354
Ingredients
Bay Leaf
Beef Shank
Carrot
Celery
Chicken Feet
Chicken Fowl
Chicken Wings
Garlic
Onion
Parsley Stem
Thyme
Turkey Bones
This recipe is used in the following recipes:
Vegetable Soup Emilia Romagna Style (Minestrone alla Emiliana)
Tags
Stocks