Preparation info
    • Difficulty


Appears in

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.


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


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