Guinea Hen Stock

Name: Guinea Hen Stock
Yield: Makes About ¾ cup
Ingredients: Backbone, neck, wing tips, liver, and excess fat from the guinea fowl; Backbone, neck, wing tips, liver, and excess fat from the guinea fowl; Backbone, neck, wing tips, liver, and excess fat from the guinea fowl; Backbone, neck, wing tips, liver, and excess fat from the guinea fowl; 1 cup dry white wine; 2 garlic cloves, bruised; 1 bay leaf; 4 to 5 fresh thyme sprigs; 4 to 5 fresh flat-leaf parsley sprigs; Backbone, neck, wing tips, liver, and excess fat from the guinea fowl; 2 tablespoons olive oil; 1 small onion, sliced; 1 carrot, sliced

Preparation info

Makes About
¾ cup

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Ingredients

Backbone, neck, wing tips, liver, and excess fat from the guinea fowl
2 tablespoons <

Main course
Gluten-free

Method

Put the backbone, neck, wing tips, and excess fat from the guinea hen in a medium conventional saucepan over medium heat and slowly let the pieces brown, about 15 minutes.
Add the onion, carrot, garlic, bay leaf, thyme, parsley, and white wine and simmer until reduced to a glaze, about 30 minutes.
Use a strainer to scoop out and discard the vegetables