Pigeon stock

Preparation info

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

Ingredients

  • the 4 pigeon legs and carcasses
  • 1 onion, unpeeled, sliced
  • 1 carrot, peeled and sliced

Method

Heat up a 3-4 litre pan and add 2 Tablespoons vegetable oil then the pigeon legs and carcasses and fry them, stirring constantly, until browned. Take the carcasses and legs from the pot then add the oni