Basic Brown Stock
This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, poultry or livestock. Click here for a detailed treatise on stock.
Cuisine: All
Poultry Brine
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.