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Step I: Cleaning Remove any hairs on heads, feet, tails, ears or snouts by singeing over an open flame or plucking. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry Remove any excess fat. Poultry feet (chicken, duck or turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes. Proceed with recipe.

Step II: Parboiling Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes. Drain, discarding water. This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or bone residue, thereby adding clarity to sauces.
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