For that stock that is a little bit different than chicken but still light, consider rabbit.
I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice).
He recommends using the front legs and rib cage for stocks and the like. So I do. 🙂
Simply chuck the rabbit meat and bones into a pot, add water and your favourite vegetable mix. I use the holy trinity of carrot, celery and onion (dried onions work a treat). Bring everything to a boil and then simmer for at least 2 hours.
If you want, stop by my PK’s Slow Cooker Chicken Stock post to get some great tips on ingredients and storage techniques.
Just look at this lovely light stock:
- see all recipes using rabbit stock here
- see more posts where we use stock here
- go to the main page about rabbits here
- go to the main ingredients page here
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