Squab stock

Name: Squab stock
Ingredients: 300 ml red wine; 2 litres White Chicken Stock; 2 bay leaves; 2 sprigs thyme; 2 teaspoons black peppercorns; handful of flat-leaf parsley; 6 large garlic cloves, sliced; 2 leeks, sliced; vegetable oil; 1 carrot, sliced; 10 squab or quail or pigeon carcasses; 2 brown onions, chopped

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

Make this stock when you have a supply of carcasses, perhaps after making Crispy-skinned Squab with Chinese Spice Salt. Like duck carcasses, these bones contain lots of flavour worth capturing in stock.

Ingredients

10 squab or quail or pigeon carcasses
2 brown onions, chopped
2 leeks

Stock
Gluten-free

Method

Preheat oven to 200°C and brown carcasses. Sauté onion, leek, garlic and carrot in a little oil in a stockpot until softened. Add thyme, bay leaves, parsley and peppercorns and stir for a minute or two, then add wine and allow to boil for a few minutes.

Add browned bones and st