👨🍳 Method
-
1
Wash, clean and finely chop the vegetables.
-
2
Peel one onion and stud it with cloves.
-
3
Coarsely chop the pigeon carcasses.
-
4
Bring a layer of water to a boil, enough to just cover the carcass pieces.
-
5
Once the water is boiling, add the carcasses and let them boil for 1 minute.
-
6
You will notice that a lot of scum rises to the surface.
-
7
This scum consists of impurities that would otherwise end up in your stock.
-
8
Strain and rinse under running water.
-
9
Return the carcasses to the cooking pot together with the onions, herbs and vegetables.
-
10
Cover with water and bring to a boil.
-
11
Reduce the heat and let simmer gently for 3 hours.
-
12
Skim regularly.
-
13
Strain through a coarse sieve and press the solids well to extract all the flavour into your stock.
-
14
Strain again through a fine sieve.
-
15
Cool as quickly as possible and place in the refrigerator overnight.
-
16
Skim off the solidified fat to obtain a defatted stock.
-
17
Store in the refrigerator or freeze in portions.
🤖 Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
