Woodcock Stock
Woodcock Recipe
1Setup & Prepare
Cultural Context
This foundational preparation represents the ultimate expression of nose-to-tail cooking, extracting every bit of flavor from the precious woodcock carcasses. The resulting stock forms the basis for countless sauces and soups, ensuring that no part of these valuable birds goes to waste while creating a flavor base that's impossible to achieve with any other ingredient.
2Ingredients
Shopping List
3Cooking Instructions
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Roasting: Place carcasses on rimmed baking sheet. Roast at 425°F for 30 minutes until golden brown, turning once.
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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. The cold start helps extract maximum flavor.
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Gentle Simmer: Bring to very gentle simmer - never allow to boil vigorously as this clouds the stock.
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Skimming: During first hour, regularly skim foam and impurities from surface using ladle.
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Long Cooking: Maintain gentle simmer for 2.5-3 hours total, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force.
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Cooling: Cool quickly in ice bath to prevent bacterial growth, then refrigerate.
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Fat Removal: Remove congealed fat layer from surface 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 incredible depth and color
- Never boil rapidly - this creates cloudy, inferior stock
- The long, gentle simmer extracts maximum flavor and gelatin
Wine Pairing
Stock is typically used as a cooking ingredient rather than consumed directly.
Nutrition Facts
Per cup: 20 calories, 3g protein, 0g fat, 1g carbohydrates. Pure, concentrated flavor foundation.
