Whole-Animal Utilization

Whole-animal utilization is not just about using all the parts of the animal—including the offal, the lesser-known cuts, and organs—it’s also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animal. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce. You can also use the trimmed bits to fortify your stock so that you can use it to make a beautiful sauce after you’ve used it for poaching.