Lamb-rabbit stock

Yield: 1 Servings

Measure Ingredient
1 medium Onion; whole, peeled and pierced with 2 whole cloves (or more to taste)
1 \N Head garlic; halved widthwise
1 medium Carrot; chopped into coarse chunks
1 \N Stalk celery; chopped into coarse chunks
1 medium Leek; cleaned, top removed, and chopped into coarse chunks (reserve top)
1 \N Bay leaf
1 \N Sprig fresh herbs (he suggests mint, rosemary, sage or cilantro)
7 \N Whole black peppercorns
½ cup Cognac (though I believe I used dry sherry as I didn't have any cognac)
10 cups Water
2 pounds Lamb and rabbit bones (more if you have them)

Recipe created by: Jack Stecher Brown the bones in a 425F oven for 15 minutes, turning occassionally.

In a large stockpot, simmer the chopped leak in ½ cup water, covered, until the leek turns translucent, about 5 to 10 minutes. Add the carrot and celery and stir, uncovered, letting simmer for 2 minutes. Pour in the cognac, and bring up to a boil; as soon as it hits a boil, reduce the heat slightly and toss in the onion, garlic and bones. Stir, then add the water.

Do not Boil; instead, put over medium-low heat, and let creep up to a simmer.

Take 2 pieces of the leek top, and sandwich the bayleaf and the fresh herbs between the leek pieces. Tie together with twine, to make your boquet garni. Add to the stock, along with the black peppercorns. Simmer, uncovered, for 4 to 5 hours, skimming off any foam from time to time.

Strain.

I don't remember exactly, but I think I ended up with about a 4 cups of stock.

Posted to EAT-L Digest by Erica Rodgers <the1edr@...> on Sep 17, 1997

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