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