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: Roast woodcock carcasses at 450°F until browned.
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Pot Assembly: Transfer to a stockpot with aromatic vegetables.
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Water Addition: Cover with cold water by two inches.
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Gentle Simmer: Bring to a bare simmer for 15-20 minutes - never boil.
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Skimming: Skim any foam that rises to the surface.
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Long Cooking: Simmer for 4 to 6 hours.
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Straining: Strain through cheesecloth-lined sieve.
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Cooling: Cool quickly in an ice bath.
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Fat Removal: Refrigerate and remove the fat cap before using.
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Storage: Use within 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 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.
