Dishes featuring the often-overlooked part of the bird offer a rich, savory flavor, often used as a base for stews, soups, and braised preparations. An example includes slow-cooked preparations where the connective tissue breaks down, creating a succulent and flavorful result.
Using this cut presents several advantages, including cost-effectiveness and the opportunity to create intensely flavored broths and gravies. Historically, these preparations represent resourceful cooking, utilizing all parts of the animal and maximizing culinary yield. The resulting stock can elevate many other dishes.
