Muskrat Stock
Muskrat Recipe
1Setup & Prepare
Cultural Context
Stock represents the foundation of classical cuisine, and this muskrat version demonstrates how no part of the animal need be wasted. This technique echoes the sustainability practices of indigenous peoples and early settlers who utilized every component of their harvest. The resulting stock provides a flavorful base for countless dishes while embodying the nose-to-tail cooking philosophy.
2Ingredients
Shopping List
3Cooking Instructions
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Roasting: Roast the bones at 450°F until deeply browned.
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Pot Assembly: Transfer bones and aromatics to a large stockpot.
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Water Addition: Cover with cold water by two inches.
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Skimming: Bring to a simmer for 15-20 minutes and skim any foam that rises.
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Simmering: Simmer gently for 6 to 8 hours.
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Straining: Strain through a fine-mesh sieve lined with cheesecloth.
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Cooling: Cool quickly in an ice bath to preserve freshness.
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Storage: Refrigerate for up to five days or freeze for longer storage.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds depth and color to stock
- Never allow stock to boil rapidly - this creates cloudy broth
- Proper cooling prevents bacterial growth
Wine Pairing
Stock is typically used as a cooking ingredient rather than consumed directly.
Nutrition Facts
Per cup: 25 calories, 4g protein, 1g fat, 1g carbohydrates. Pure, concentrated flavor base.
