Wildfowl stock
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Wildfowl stock
  Stock    Game    Poultry  
Last updated 6/12/2012 1:01:38 AM. Recipe ID 24950. Report a problem with this recipe.
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      Title: Wildfowl stock
 Categories: Game, Poultry, Ceideburg 2
      Yield: 3 Quarts
      3 qt Cold water
      5 lb Game bird carcass, wings,
           -legs, neck, other spare
      2    Or 3 stalks wild celery,
           -cut in chunks
    1/2 c  Wild onions, chopped
    1/2 c  Wild carrots, chopped
      1 sm Bunch watercress
  Place cold water in a soup pot.  Place game bird pieces in cold
  water. Soak for 1 hour.  Add other ingredients.  Do not stir.  Soak
  for 1 hour. Place pot, uncovered, at the back of a cook stove far
  from the fire. On a conventional stove, place the pot on an asbestos
  pad over very low heat.
  Allow pot and it's contents to warm very slowly.  You need to draw as
  much as possible out of the ingredients and into the stock.  Skim off
  scum as it rises.  When the pot is uniformly warm, move it closer to
  the fire (or increase the heat) and very slowly and carefully bring
  the liquid to a simmer.  Do not boil.  Do not rush.  Skim off all the
  scum immediately, as it rises within the first 30 minutes of
  simmering. After 30 minutes and after skimming, use a clean piece of
  cheesecloth to wipe the pot at the level of the liquid.
  Simmer very gently, uncovered, for at least 3 hours.
  Taking great care not to disturb the ingredients, carefully ladle the
  liquid through clean, moistened cheesecloth into a large screw-lid
  jar. Do not pour the stock.  Leave the unstrained stock uncovered
  until cool. Cover cooled stock tightly and store in refrigerator.  Do
  not remove grease at this time.
  Skim grease from stock.  Reheat for use, or freeze.
  This is from the cookbook on wild foods.  I've copied as it's written
  because I found the style of writing and ingredients interesting. If
  you try to use wild ingredients, be careful.  I seem to remember that
  both wild onions and wild carrots have close relatives that look much
  the same but are toxic.  Personally, I'd do my stalking at the
  Posted by Stephen Ceideburg Feb 6 1990.

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Recipe ID 24950 (Apr 03, 2005)

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