INGREDIENTS
This is what I used:
- rabbit heads, bones, spines, ribcages
- vegetables of choice
- S&P
Pic1: rabbit stock has very little fatDirections
- Add all the ingredients to the stock pot.
Add enough cold water to cover everything.
If you want to eat the vegetables, wait to add them until about 20-30 minutes before you're done to keep them crisper. If you add them from the start, they'll be boiled into mush. - If desired, add S&P and spices to taste.
- Bring to a boil over medium heat and simmer for 60-90 minutes at the most.
- Remove the carcasses and let them cool.
- Remove all meat from the bones. This is still reasonably good to eat.
- Add your leftovers back to the stock pot.
- DO NOT ADD THE BONES AGAIN.
Over-cooked rabbit ribs break into multitudes of very sharp, tiny dagger bones that you will not be able to remove from the meat or vegetables. You can use the bones again later to cook a weaker stock without meat or vegetables.
- Simmer for 2 more hrs.
- To obtain a clear stock, pour everything through a sieve to remove the mushy solids. Those won't be worth eating anymore anyway.
- Reduce the clear stock to 50% or even 25% to concentrate the stock.
- Store the remaining stock by freezing or pressure canning.
Pic2:
the good pieces will be frozen or cannedPic3: the 'discards' get turned into soup