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: Place bones on rimmed baking sheet. Roast at 425°F for 45 minutes, turning once, until golden brown.
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Pot Assembly: Transfer roasted bones to large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. Bring to gentle simmer - do not boil vigorously.
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Skimming: Skim foam and impurities from surface regularly during first hour.
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Simmering: Maintain gentle simmer for 3-4 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Discard solids.
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Cooling: Cool quickly in ice bath, then refrigerate. Remove solidified fat layer before using.
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Storage: Refrigerate up to 5 days or freeze up to 6 months.
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.
