Dove Stock Simmering

[TAFKAP]

Not much to say here.....roughly chop (1) large red onion, (1) bunch of celery, and about (8) carrots. I added some peppers from a buddy's garden and a few smashed cloves of garlic, as well....they're not hot. Used a little coconut oil & pancetta fat from dinner tonight, and a little salt & a lot of pepper. Dump the leftover bones from about 45 birds in there, and roast in the oven. Sprinkle with some dried basil, thyme, and sage. Since there's not much to the bones of a dove, throw in some feet and some wingtips for added collagen.

Keep an eye on it, stir it around a bit, and when the bones have sufficiently browned and the veggies have started to dramatically wilt,

Cover it in water, throw in a few bay leaves, and let it simmer a while. My house smells incredible

I'll post the final product results tomorrow. I may just cut off the oven and let it cool all night. Turn it on in the morning and let it go all day. I'm just winging it now.

 

[BamaProud]

Here is my dove stock from last year. It was pretty rich:

 

[TAFKAP]

Mrs. TAFKAP kept it in the oven all morning and said it's pretty fantastic. So I told her to top off the water and keep it going. I want to milk everything I can out of those bones.

 

[TAFKAP]

Here's the final product. I cleared out all the vegetation a couple nights ago, and have been steeping the remaining bones, meaty bits, and feet since then. I usually get it going to a nice simmer about twice a day, and last night, I fished out all of the solids. The meat had no flavor left, and the bones were about chalky as they could get. I think I succeeded.

Tonight, I cooked down the strained liquid until it was about 2x's its ideal concentration, divvied it up into 1/4C portions (muffin tin works great), and am freezing the batch of stock concentrate tonight.

Good stuff.....

This photo was placed this way on purpose. The measuring cup is directly under the light.....the stock is DEEEEP brown.