Squab Stock

Name: Squab Stock
Cuisine: Australian
Ingredients: 2 litres CHICKEN STOCK; 300 ml red wine; 2 bay leaves; 2 teaspoons black peppercorns; handful of parsley; 2 sprigs of thyme; a little vegetable oil; 1 carrot, sliced; 6 large cloves garlic, sliced; 2 leeks, cleaned and sliced; 2 brown onions, chopped; 10 squab or pigeon carcasses; 10 squab or pigeon carcasses

Preparation info

Difficulty
Complex

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

A base stock to make when you have a supply of carcasses. Once made and cooled it keeps for 3 days, refrigerated.

Ingredients

10 squab or pigeon carcasses
2 brown onions, chopped
2 leeks, cleaned and sliced

Oceania
Australia
Stock
Gluten-free

Method

Brown the carcasses in a roasting pan in a hot oven. Drain off any fat.
Heat a large stockpot and sauté the onion, leeks, garlic and carrot in a little oil until softened.
Add the thyme, parsley, peppercorns and bay leaves and stir for a minute or two. Add the wine and allow to boil for a few minutes. Add the chicken stock, bring to a boil and simmer for