The poultry bottom is a chicken broth base used in many cooking recipes. It is a key ingredient to give taste and flavor to dishes, especially soups, stews and sauces. The poultry bottom is generally prepared by boiling bones and pieces of chicken in water with vegetables such as onions, carrots and celery. This makes it possible to release the flavors and nutrients contained in bones and meat, thus creating a rich and tasty broth. There are two types of poultry background: the white poultry bottom and the brown chicken stock. The white poultry bottom is prepared by boiling bones and chicken meat in water with white vegetables such as onions, carrots and celery. The brown poultry bottom, meanwhile, is prepared by browning the bones and chicken meat before boiling them with the vegetables. This gives a darker color to the brown poultry and a more pronounced taste.
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