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Pheasant Stock

Great stock can add tremendous flavor to soups, or aid in cooking things like rice, risotto and couscous. This recipe will allow you to make a flavorful stock and allow you to make good use of your birds.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Remove any excess fat from carcasses and chop them roughly, then place in a large saucepan.
  • 2. Cover with cold water, bring to a boil and then reduce the heat.
  • 3. Let simmer for 30 minutes, skimming frequently to remove impurities that float to the surface.
  • 4. Add chopped vegetables, herbs, pepper and a large pinch of Wild Cheff French Sea Salt and cook for another 1-1/2 hours. Continue to skim, adjust seasoning if necessary.
  • 5. Pour the chickens tock through a fine sieve (fine strainer) into a stainless steel container and refrigerate. (Any fat will solidify and rise to the surface. Remove before using.)
  • 6. Will keep in the fridge for 2-3 days, or in the freezer for 3-4 monhts. (Makes approx. 2 gallons)

Instructions

  • 1. Remove any excess fat from carcasses and chop them roughly, then place in a large saucepan.
  • 2. Cover with cold water, bring to a boil and then reduce the heat.
  • 3. Let simmer for 30 minutes, skimming frequently to remove impurities that float to the surface.
  • 4. Add chopped vegetables, herbs, pepper and a large pinch of Wild Cheff French Sea Salt and cook for another 1-1/2 hours. Continue to skim, adjust seasoning if necessary.
  • 5. Pour the chickens tock through a fine sieve (fine strainer) into a stainless steel container and refrigerate. (Any fat will solidify and rise to the surface. Remove before using.)
  • 6. Will keep in the fridge for 2-3 days, or in the freezer for 3-4 monhts. (Makes approx. 2 gallons)

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