Rabbit Stock

Name: Rabbit Stock
Yield: Makes 3 cups (750 ml)
Ingredients: 2¼ pounds (1 kg) rabbit bones cut into 2 to 3 inch (5 to 7.5 cm) pieces; 1 small onion, quartered; 1 carrot, sliced; 1 small celery stalk with leaves, sliced; 2 green leek tops, sliced; 1 thyme sprig; 2 to 3 flat-leaf parsley stems; 5 black peppercorns; Kosher salt, optional

Preparation info

Makes
3
cups

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

I keep the rabbit’s head, bones, and the trimmings in the freezer until I have enough to make a stock. I make only a small amount to use when cooking rabbit. This is a white stock and it could also be used with game birds or instead of poultry stock.

Ingredients

2¼ pounds (1 kg) rabbit bones cut into 2 to 3 inch (5 to 7.5 cm) pieces
1 small onion, quartered

Stock
Gluten-free

Method

Rinse the bones well under cold running water and place them in a large saucepan with the onion, carrot, celery, leek, thyme, and parsley. Pour in 6 cups (1.5l) water and bring to a boil. As soon as the stock begins to boil, reduce the heat so that it simmers. Using a soup ladle, skim off any scum that has risen to the surface (rotate the bowl of the ladle on the surface