Poultry

Breast

Breast bones are the keel and rib fragments left after removing breast meat—light, quick to simmer, excellent for a small pot of soup when you lack a full carcass. A little clinging meat sweetens the broth. Simmer gently with aromatics for a pale stock suited to sauces and risotto. Combine with wing tips for more body. Strain carefully for fine soups. Do not expect the gelatin of feet or the depth of a full roasted frame alone—pair bones for balance.