Dove Stock

Transform your dove into something spectacular with this rich and flavorful preparation. Through long simmering extraction, you'll achieve the perfect foundation for soups, sauces, and braises that will impress even the most discerning palates.

Foundation for small game cookery

Culinary Base This intensely flavored stock uses dove carcasses and bones to create rich base for soups and sauces, extracting maximum value from small birds.

Ingredients (Makes 2-3 quarts)

• Carcasses from 20-25 doves
• 2 onions, quartered
• 2 carrots, chunked
• 2 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 2 bay leaves
• 1 tsp black peppercorns
• 2 sprigs fresh thyme

Intensive Stock Method

1. Bone Preparation: Collect carcasses from 15-20 doves. Do not roast dove bones - keep this stock light and delicate to showcase the bird's subtle flavor.

2. Cold Water Start: Place carcasses in a large stockpot and cover with cold water by 2 inches. Cold water extracts cleaner flavors from delicate poultry.

3. Gentle Heating: Bring to a very gentle simmer over medium-low heat. Never let it boil or the stock becomes cloudy and bitter.

4. Skimming: During the first 30 minutes, skim any foam and impurities that rise to the surface using a ladle.

5. Aromatics Addition: After the first hour, add roughly chopped onion, celery, a few peppercorns, and a bay leaf. Adding later prevents vegetable breakdown.

6. Short Simmer: Continue simmering for 3-4 hours total. Small bones extract quickly and will turn bitter if overcooked.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth. Do not press the solids or the stock becomes cloudy.

8. Cooling: Cool quickly in an ice bath, then refrigerate. This delicate stock is liquid gold for risottos and sauces.