Name: Squirrel Stock
Cuisine: American
Ingredients: Bones and trim from 6-8 squirrels; 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; *Small Game Stock Method**; 1. **Bone Preparation**:; - Roast bones at 400°F for 30 minutes; - **Color**: Light golden, not dark (small bones brown quickly); - **Aromatics**: Add vegetables last 15 minutes; 2. **Stock Assembly**:; - Transfer to stock pot, cover with cold water; - **Gentle heat**: Bring slowly to simmer; - **Skimming**: Remove foam regularly; 3. **Cooking Time**:; - Simmer 3-4 hours total; - **Small bones**: Extract quickly, don't overcook; - **Final strain**: Through fine mesh strainer; *Uses**: Base for squirrel soups, sauces, braising liquid; *Storage**: Refrigerate 5 days, freeze 6 months; ##

Bone Preparation:
- Roast bones at 400°F for 30 minutes
- Color: Light golden, not dark (small bones brown quickly)
- Aromatics: Add vegetables last 15 minutes
Stock Assembly:
- Transfer to stock pot, cover with cold water
- Gentle heat: Bring slowly to simmer
- Skimming: Remove foam regularly
Cooking Time:
- Simmer 3-4 hours total
- Small bones: Extract quickly, don't overcook
- Final strain: Through fine mesh strainer

Uses: Base for squirrel soups, sauces, braising liquid

Squirrel Stock

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