This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, or livestock. Click here for a detailed treatise on stock.
Can be made with pretty much any gallinaceous bird (pheasant, grouse, chicken, etc.). Turkey and quail might pose challenges due to size, but would be a worthy experiment.
But whenever anyone I know is starting to get a cold I go all Jewish mother and within minutes I’m sliding sideways into a parking space at the grocery store, running in to grab a chicken and whatever else I need for this recipe. As soon as possible they have a nice serving of this in hand and their cold is gone in record time.
It looks like a lot of steps but it goes quick. You will not regret it. If using wild birds you’ll be forgiven should you choose to skin rather than pluck them.